Amaretto-Infused Tiramisu Semifreddo

Allergens

Eggs, Dairy

Ingredients

• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 cups mascarpone cheese
• 1/2 cup Amaretto liqueur
• 1 cup brewed espresso, cooled
• 36 ladyfingers (gluten
• free)
• 1/4 cup unsweetened cocoa powder, for dusting

Instructions

1. In a heatproof bowl, whisk together egg yolks and granulated sugar until pale and creamy. Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 160°F (71°C) on an instant read thermometer, about 3 to 4 minutes. Remove from heat and whisk until cooled and thickened, about 5 minutes.
2. In a separate bowl, whip heavy cream to stiff peaks. Fold the whipped cream into the cooled egg yolk mixture. Stir in mascarpone cheese until fully incorporated.
3. Divide the cream mixture in half. Add Amaretto liqueur to one half and mix well. In a shallow dish, dip ladyfingers briefly into the espresso, then arrange a layer of soaked ladyfingers at the bottom of a 9x5 inch loaf pan. Pour the Amaretto mixture over the ladyfingers, spreading evenly with an offset spatula.
4. Repeat step 3 with the remaining half of the cream mixture and the remaining ladyfingers, then spread it evenly on top of the first layer. Cover tightly with plastic wrap and freeze for at least 8 hours or overnight.
5. To serve, remove the semifreddo from the freezer about 10 minutes before slicing. Dust the top with cocoa powder using a fine mesh sieve, and use an offset spatula to slice into individual portions. Serve immediately.

Chef’s Insight

For an extra touch, drizzle each serving with a little warmed Amaretto liqueur or glaze, allowing it to slightly melt atop the frozen layers for added richness.

Notes

Serve chilled for optimal flavor and texture.