Amaretto Semifreddo With Coffee&Maple Syrup Caramel

1. 1

   Whisk the egg yolks with the sugar until white and fluffy.

2. 2

   Add the Mascarpone one spoonful at the time, making sure it is well combined before adding some more.

3. 3

   In separate bowls whisk the egg whites with a pinch of sugar until it forms pretty stiff peaks, and then the cream.

4. 4

   Add the crumbled amaretti and the vanilla to the egg and mascarpone mixture and combine well

5. 5

   Add the egg whites and the cream

6. 6

   Lastly add the rum: I prefer the aged one (and not only in desserts), it has a richer flavour, but you can also use some Di Saronno liquor to enhance the cookies flavour.

7. 7

   Divide the mixture in single portion cups and put into the freezer.

8. 8

   Bring the maple syrup to the boil with a pinch of Bi-carb and boil for 2.30 minutes.

9. 9

   Take off the heat, add the vanilla, the coffee and the cream and mix gently

10. 10

    Put back on medium heat and let it simmer for another 5 minutes stirring occasionally, until it thickens

11. 11

    Remove from the heat and set aside to cool down (but not too much).

12. 12

    Remove the little semifreddo from the freezer 30 minutes before serving, fold in a dessert plate an pour the caramel on top. Defend with your life from the rest of the family and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.