The combination of amaretto liqueur and the crisp amaretti makes for a frozen dessert with a suave flavor tempered by a bit of crunch.
Combine the cream and the amaretto and whip until the mixture begins to hold its shape but is still soft and smooth. Set aside in the refrigerator.
Bring a small pan of water to a boil and reduce to a simmer. Whisk the eggs, egg yolks, and sugar in a heat-proof bowl or in the bowl of a heavy-duty mixer and place over the pan of simmering water so that the bottom of the bowl is above, not in, the water. Whisk as for Zabaione Marsala, continuing to whisk until the eggs are hot, increased in volume, and thickened. Remove the egg mixture from the pan of water and whip the mixture to cool it, either with a hand mixer set at medium speed or in a heavy-duty mixer fitted with the whip. Fold in the amaretto-flavored whipped cream and the crushed amaretti.
Pour the mixture into a chilled
To unmold the semifreddo, dip it briefly into a pan of warm water, then loosen it from the mold with a thin, sharp knife, running the knife between the semifreddo and the mold. Invert a chilled platter onto the semifreddo, invert again, and remove the mold. Touch up the outside with a cake spatula if necessary, sprinkle with the crushed amaretti, and cover loosely with plastic wrap. Return to the freezer until serving time.
© 1990 Nick Malgieri. All rights reserved.