Amaretti Semifreddo with Espresso Coffee (Semifreddo agli Amaretti e Caffe`)

I got this recipe from the Italian chef Anna Moroni. The main ingredient is Amaretti, the crunchy and crispy biscuits originating from the Italian city of Saronno – in the Lombardy Region.

Ingredients – Serves 6 people

• Amaretti Biscuits 200g
• Espresso Coffee 1 (a single, strong Espresso)
• Cognac 2 tbsp
• Eggs 5
• Caster Sugar 5 tbsp
• Fresh Whipping Cream 300g

Whip the fresh cream until stiff peaks.
Separate the egg yolks from the whites and whip the whites until stiff peaks.
In a bowl, whisk the egg yolks and the sugar together until they are soft and light.. Add the crushed Amaretti, the coffee and the Cognac to the mixture and mix well.
Gently fold in the whipped cream and the whipped egg whites.
Pour the mixture into a mould or into single sized ones, and transfer into the freezer for at least 3 hours before serving.
Decorate with whipped cream, chocolate and Amaretti buiscuits.

Semifreddo agli Amaretti e Caffe`

Ingredienti – Per 6 persone

• Amaretti 200g
• 1 tazzina di caffe` ristretto
• Cognac 2 cucchiai
• Uova 5
• Zucchero 5 cucchiai
• Panna fresco liquida 300g

Separare gli albumi dai tuorli, montare a neve ferma e mettere in frigo. Montare anche la panna e mettere in frigo. Montare i tuorli con lo zucchero fino ad ottenere un compost spumoso al quale aggiungerete gli amaretti sbriciolati, il caffe` ed in cognac. Aggiungere la panna e gli albumi montati, facendo attenzione a non smontare il composto. Versare in uno stampo e mettere in freezer per almeno 3 ore prima di servire (io ho usato stampini individuali). Guarnire a piacere con cioccolato, amaretti e panna. .

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