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Semifreddo agli amaretti

17/11/2023

The semifreddo with amaretti is a delicious Italian cold dessert, perfect to enjoy at the end of a meal or as a spoon dessert during warm days. Here is the recipe:

Ingredients

  • 200 g of amaretti
  • 4 egg yolks
  • 100 g of sugar
  • 300 ml of fresh cream
  • 30 ml of amaretto liqueur (optional)
  • Unsweetened cocoa powder for garnishing (optional)

Preparation

  1. Start by finely crumbling the amaretti biscuits, leaving some aside to garnish the dessert at the end.
  2. Separately, in a bowl, whip the egg yolks with the sugar using an electric whisk or a mixer until the mixture is light and fluffy.
  3. If you wish to add an extra touch of flavor, incorporate the amaretto liqueur into the egg and sugar mixture.
  4. In another bowl, whip the fresh cream until it becomes firm.
  5. Gently fold the whipped cream into the egg and sugar mixture, stirring from the bottom up so as not to deflate the cream.
  6. Add the crumbled amaretti to the mixture and mix until the ingredients are well combined.
  7. Pour the mixture into a loaf tin lined with cling film, level the surface, and if you have kept some amaretti biscuits, crumble them to garnish the dessert.
  8. Cover the semifreddo with cling film and put it in the freezer for at least 4 hours, or until it has solidified.
  9. Before serving, let the semifreddo sit at room temperature for a few minutes, then turn it out onto a plate and carefully remove the film.
  10. If desired, dust the surface with unsweetened cocoa powder for a contrast in flavors.

To serve, slice the semifreddo with amaretti and arrange the slices on individual plates. It’s a dessert that will win over your guests with its soft texture and rich, aromatic taste.

Curiosity

The semifreddo with amaretti is a splendid example of how Italian cuisine manages to transform simple ingredients into stunning desserts. Amaretti, typical cookies from the Lombard and Piedmontese cuisine, bring a crunchy texture and a distinctive flavor to the dessert, perfectly matching the soft creaminess of the semifreddo.