The amaretto semifreddo is one of those spoon desserts that I had been planning to make for a long time, especially because I really love dry amaretti cookies.
It is really quick to prepare, the only wait is the rest in the freezer, it will take at least 4 hours before you can eat it.
I really love this type of dessert, even if I don’t make them very often.
I must say that I eat cold desserts both in summer and winter, I don’t know if you also like them during the cold season, but I really recommend it as a dessert.
So you just have to try my recipe and let me know if you are satisfied!
If you make this or other recipes of mine from my blog, feel free to send me your photos and I will post them on my FB page under your name.
Approximately 262 kcal per semifreddo
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 4 pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Summer
Ingredients to make the Amaretto Semifreddo
- 1 egg (large)
- 3.2 oz dry amaretti cookies (+ 2 for decoration)
- 3/4 cup vegetable whipping cream (hoplà)
- 1 tbsp sugar (heaping)
Tools
- 4 molds
Preparation of the Amaretto Semifreddo
First, let’s blend the 3.2 oz of amaretti and set them aside.
Then beat the egg whites until stiff peaks form, in another container beat the yolks with the sugar until fluffy, and set both aside.
In a tall, narrow jar, whip the cream.
In a large bowl, combine all the previously prepared ingredients and mix well.
Get some molds to put the semifreddo in, I used recycled plastic cups.
Fill the molds and place them in the freezer for at least 4 hours.
Once the time has passed and it’s time to serve them, take them out of the freezer and let them stand for at least 5 minutes, then turn them upside down on a plate to serve, crumble the 2 amaretti on top for decoration and they will be ready to taste.
