Fruit and Cinnamon Semifreddo

Name: Fruit and Cinnamon Semifreddo
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT5H35M0.000S
Yield: 8 servings
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

Getting reviews...

Level: Easy
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

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.