Amaretto Semifreddo with Chocolate Sauce

1. 1

   In a medium stainless-steel bowl, whisk the eggs with the sugar and amaretto liqueur.

2. 2

   Set the bowl over a large saucepan of simmering water and whisk constantly until the mixture turns bright yellow and thickens, about 10 minutes.

3. 3

   Do not let the eggs get too hot or they will scramble.

4. 4

   Remove the bowl from the heat and continue whisking for a few minutes to cool the mixture slightly.

5. 5

   Set aside and let cool to room temperature, then fold in the amaretti.

6. 6

   In a large stainless-steel bowl, beat the cream to soft peaks.

7. 7

   Fold the cream into the egg mixture.

8. 8

   Spoon the semifreddo into an airtight container, cover with plastic wrap and freeze until firm, at least 6 hours or up to 5 days.

9. 9

   Remove the semifreddo from the freezer and let stand at room temperature for 5 to 10 minutes to soften slightly.

10. 10

    Meanwhile, in a small saucepan, melt the chocolate over low heat, stirring occasionally.

11. 11

    Scoop the semifreddo into flutes or parfait glasses, drizzle with the melted chocolate and serve.

* Per serving · 4 servings · Values may vary.

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