Summer in Italy means gelato, and lots of it! However we don't have an icecream machine and in our house, homemade semifreddo is just as good - plus any dessert that doesn't need the oven on is an added bonus! Semifreddo literally translates to semi-cold or in this case, semi-frozen and let me tell you, trying to take a few photos on a hot June day with temps in the 90's F/30's C was more than difficult!
This recipe couldn't be more simple and is a great base to expand upon - get fruity by adding mashed raspberries to the mix instead of amaretti cookies for example and top with a dark chocolate ganache!
Cookies & Cream Semifreddo with Wild Berry CompoteSemifreddo al Amaretti con Frutta di BoscoServes 6-8
6 eggs
1 1/4 cups superfine sugar
1 cup of amaretti (almond flavored cookies/macaroons), crushed
3 cups heavy cream
Whisk the eggs with the sugar in a heatproof, grease-free bowl, set over a pan of barely simmering water until thickened. Then remove from the heat and continue whisking the mixture until completely cool.
Stiffly whip the cream. Then fold in the egg mixture and crushed cookies.
Line a rectangular loaf pan with plastic wrap, pour in the mixture and smooth the surface. Place in the freezer overnight or for at least 4 hours before serving.
To serve: turn upside and remove the plastic wrap. Serve with warm compote of mixed wild berries or chocolate atop!
:.