for 4 person

Semifreddo

3 tbsp	cream
30 g	white chocolate, finely chopped
1	fresh egg yolk
2 tbsp	liquid honey
125 g	mascarpone
1	fresh egg white
1 pinch	salt
1 pinch	sugar
60 g	Fine Food Amaretti Originali, crumbled

To freeze

a little

amaretto

How it's done

Preparation

Brush the loaf tin with oil, line with cling film and place in the freezer.

Semifreddo

Bring the cream to the boil in a pan. Add the chocolate, stir until smooth, set aside. Place the egg yolk and honey in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Whisk the egg yolk until the mixture is pale and frothy. Remove the bowl, continue to whisk until the mixture is cold and has turned into a thick cream. Stir the mascarpone until smooth, fold into the egg yolk mixture. Beat the egg white, salt and sugar until stiff, fold in. Transfer ⅓ of the mascarpone mixture to the chilled tin, freeze for approx. 15 mins. Scatter half of the amaretti crumbs on top, roughly mix ⅓ of the mascarpone mixture with the reserved chocolate, spread on top. Finish with the remainder of the amaretti and mascarpone mixture.

To freeze

Cover and freeze for approx. 3 hrs. Cut the semifreddo into slices prior to serving, drizzle with a little Amaretto, as desired.

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