Lemon and Amaretti Semifreddo with Raspberry Sauce
A luxurious Italian frozen dessert combining light and airy whipped cream with crushed amaretti cookies, brightened with lemon zest and served with a smooth raspberry sauce. This elegant semifreddo offers the perfect balance of sweet, tart and nutty flavors.
Ingredients
- •2 packages frozen raspberries in syrup
- •4 large egg whites
- •1 cup powdered sugar
- •2 cups heavy whipping cream
- •1 teaspoon lemon peel
- •⅛ teaspoon ground cinnamon
- •1 cup amaretti cookies
- •divided
Cooking Instructions
- 1.
Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
15 min
- 2.
Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
30 min
- 3.
Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.
10 min
