Equipment
Ingredients
Semifreddo Base
- 4 egg yolks
- 100 g caster sugar
- 1 g salt
- 5 ml vanilla extract
- 30 ml amaretto liqueur
Cream and Crunch
- 400 ml heavy cream, chilled
- 150 g gluten-free amaretti cookies, crushed into coarse crumbs
Peach Accompaniment
- 4 fresh peaches, pitted and sliced
- 15 ml lemon juice, freshly squeezed
- 20 g caster sugar
Nutrition (per serving)
Method
Line a 23x13 cm loaf pan with a double layer of plastic wrap, leaving generous overhang on the sides for easy removal later.
In a chilled mixing bowl, whip the heavy cream until soft, drooping peaks form. Do not over-whip. Store the bowl in the refrigerator.
In a heatproof mixing bowl set over a medium saucepan of gently simmering water, whisk the egg yolks, 100g of caster sugar, and salt. Continue whisking constantly until the mixture thickens and reaches 71°C/160°F for food safety.
Remove the heatproof mixing bowl from the saucepan. Using an electric hand mixer, beat the yolk mixture vigorously until it triples in volume, cools down to room temperature, and becomes a pale, thick ribbon.
Using a silicone spatula, fold the crushed gluten-free amaretti cookies, vanilla extract, and amaretto liqueur into the cooled yolk mixture until evenly distributed.
Remove the whipped cream from the refrigerator. Carefully fold one-third of the cream into the yolk mixture to lighten it, then gently fold in the remaining cream using a sweeping bottom-to-top motion to preserve the aeration.
Pour the semifreddo mixture into the prepared loaf pan. Smooth the top with the spatula, cover tightly with the plastic wrap overhang, and freeze for at least 8 hours, preferably overnight.
Approximately 15 minutes before serving, place the sliced fresh peaches in a mixing bowl and gently toss them with the lemon juice and the remaining 20g of caster sugar to macerate.
Unwrap the top of the frozen semifreddo, invert the loaf pan onto a serving platter, and pull the plastic wrap away. Let it rest for 5 minutes at room temperature, slice into thick portions, and serve alongside the macerated fresh peaches.
Chef's Notes
- Cooking the egg yolks over a bain-marie ensures a microbiologically safe dessert while simultaneously creating a dense, velvety zabaglione base.
- Whipping the heavy cream to soft peaks rather than stiff peaks prevents the semifreddo from becoming grainy or separated when exposed to freezing temperatures.
- For the best textural experience and flavor release, allow the unmolded semifreddo to temper at room temperature for 5 to 10 minutes before slicing.
- Ensure you use certified gluten-free amaretti cookies when serving guests with celiac disease, as traditional Italian recipes vary and commercial brands often incorporate wheat flour.
Storage
Freezer: 1 month — Wrap tightly in a double layer of plastic wrap and store in an airtight container to prevent freezer burn.
