Ingredients
- 4 ounce purchased amaretti cookies (about 20 small cookies)
- 3 tablespoon unsalted butter, melted
- 3/4 cup sugar
- 8 cup large egg yolks
- 1/3 cup brewed espresso
- 2 tablespoon dry marsala wine
- 1 cup heavy cream
Preparation
Baking Directions:
Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray.
Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
Finely grind the cookies in a food processor.
Add the melted butter and process until the crumbs are moistened.
Press the crumb mixture onto the bottom of the prepared loaf pan.
Refrigerate.
Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala and salt in a large metal bowl to blend.
Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water).
Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes.
Set the custard over another bowl of ice to cool completely.
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form.
Using a large rubber spatula, fold the whipped cream into the custard.
Spoon the mixture atop the prepared crust.
Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.
Unfold the plastic wrap.
Invert the semifreddo onto a platter.
Remove the plastic wrap.
Cut the semifreddo into 1-inch slices and serve.