Recipe courtesy of Michael Chiarello
Print
Total:
5 hr 35 min
Prep:
30 min
Inactive:
5 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy
Total:
5 hr 35 min
Prep:
30 min
Inactive:
5 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 6 egg yolks
  • 1/2 cup sugar, plus 1/4 cup
  • 1 cup heavy cream
  • 2 teaspoons cinnamon
  • 4 egg whites
  • 2 tablespoons amaretto liqueur
  • 1 1/2 cups mixed berries (blackberries, raspberries and blueberries)
  • 1 lemon, juiced
  • 1 small block dark chocolate, for garnish

Directions

Watch how to make this recipe.

Prepare a double boiler or fit a heatproof bowl over a small saucepan of simmering water. In the bowl, combine the egg yolks and 1/2 cup of sugar, and whisk until frothy. Transfer the bowl immediately to an ice bath, stirring occasionally, until cool.

Meanwhile, in a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cooled egg yolk mixture and then stir in the cinnamon.

In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture. Pour the mixture into a loaf pan or small baking dish and freeze the mixture until soft-frozen, about 4 hours.

While the semifreddo freezes, toss berries with the lemon juice and remaining 1/4 cup of sugar in a small bowl. Lightly mash with a fork to crush some of the berries. To serve, spoon the semifreddo into individual dessert dishes, top with some of the berry mixture and garnish with shaved chocolate.

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