Amaretti Semifreddo

Screen shot 2014-05-31 at 12.22.22 PMI have made this several times and it always goes down a treat. The Amaretti cookies with the cognac gives it that really unique flavor that has your guests exclaiming “Wow, what’s in it?”
This is the sort of food I love that really gets people’s attention.

7 oz  Amaretti cookies
5 large eggs
10 fl oz or 1 1/4 cup heavy whipping cream
4 tbsp sugar
4-5 tbsp of espresso (according to taste)
2 tbsp cognac
dark chocolate, for shavings for decoration

Crush the cookies in a small bowl and add the coffee and the cognac. Mix well until the cookies are pretty moist.
In a separate bowl, beat the egg yolks with the sugar and add them to the Amaretti mixture.
Separately whip the egg whites and the cream and add them in this order to the cookie mixture. Mix until the mixture is homogeneous but do not mix for too long or the egg whites and the cream will lose their volume
Pour the final mixture into a loaf mold. Put in the freezer and let rest for at least three hours if you like is somewhat soft or overnight if you like it very hard.

If you have trouble unmolding the semi freddo once well frozen just put the back of the pan under running water. Serve it with shaved dark chocolate on top and with additional Amaretti and/or whipped cream.

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