Amaretti Semifreddo

Photo: Sara Bonetti

Ingredients

200 grams (7 oz or 0.85 cup) Amaretti

5 eggs

300 milliliters (10 fl oz or 1 ¼ cup) he avy whipping cream

60 grams (4 tbsp) sugar

5 tablespoons of expresso (according to tastes)

30 grams (2 tbsp) cognac

Preparation

Crush the cookies in a small bowl and add the coffee and the cognac. Mix well until the cookies are pretty moist.

In a separate bowl, beat the egg yolks with the sugar and add them to the amaretti mixture.

Separately whip the egg whites and the cream and add them in this order to the cookie mixture. Mix until the mixture is homogeneous but do not mix for too long or the egg whites and the cream will lose their volume

Pour the final mixture into a loaf mold or into several ramequin (you know I'm becoming a big fan of small portions so I actually used an 8x4" loaf pan and two small ramequins).

Put in the freezer and let rest for at least three hours if you like is somewhat soft or overnight if you like it very hard.

If you have troubles unmolding the semifreddo once well frozen just put the back of the pan under running water. Serve it as it is or with additional Amaretti and/or whipped cream.