Fruit and Cinnamon Semifreddo

prep time:: 30 min
total time:: 5 hr

Makes 8 servings

Diane Abriola

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

1
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.
2
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.
3
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

Source: Recipe Courtesy of Michael Chiarello