Amaretto semifreddo
Recipe by Valentina Harris
SERVES 6
Preparation 15 minutes plus 4 hours freezing
Cooking 5 minutes
250ml milk
200g crumbled amaretti
150g caster sugar
5 tbsp mascarpone
600ml whipping cream
3 tbsp icing sugar, sifted
3 tsp vanilla essence
2-3 tbsp amaretto liqueur
2 handfuls of crushed meringues
melted dark chocolate to serve
Measure out 150ml of the milk. Stir the amaretti into the milk.
Put the remaining milk in a second saucepan with the sugar. Heat until the sugar has melted but without boiling. Pour the hot sweet milk into the amaretti mixture and mix together. Cool completely.
Stir in 5 tbsp softened mascarpone. Whip the cream until stiff, and then fold the sifted icing sugar through it. Stir the vanilla essence into the cream, and then fold the cream into the cooled amaretti mixture. Add 2-3 tbsp liqueur and the meringues.
Turn into a mould lined with baking parchment and freeze for about 4 hours, bearing in mind that the alcohol will prevent the dessert from freezing completely. Remove from the freezer, slice into wedges and serve on a pool of melted dark chocolate.
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