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1
In the bowl of an electric mixer, beat the egg yolks until they thicken.
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2
Add the amaretto cookie crumbs and continue beating 5 minutes, scraping the sides of the bowl periodically, until the mixture becomes quite light in color and very thick.
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3
Stir in the liqueur.
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4
In a clean, dry bowl beat the egg whites until they foam.
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5
With the mixer at high speed continue beating, gradually adding 1/2 cup of the confectioners' sugar.
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6
Beat until the egg whites hold firm peaks, about 3 minutes longer.
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7
In a chilled bowl beat the cream until it holds soft peaks.
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8
Fold the egg whites and cream together.
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9
Fold one-quarter of the cream and egg white mixture into the egg yolk mixture until well blended.
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10
Gently fold in the remaining cream and egg white mixture.
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11
Spread the mixture in 12 individual 1/2-cup custard cups or 8 six-ounce custard cups or molds or a 6-cup loaf pan or mold; cover with plastic wrap and freeze several hours or overnight.
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12
The semifreddo will keep at least a week in the freezer.
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13
Shortly before serving, plunge the peaches into boiling water 15 seconds, rinse under cold water, peel, pit and cut them into thin slices.
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14
Toss with remaining 1/2 cup of confectioners' sugar and the lemon juice.
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15
Dip the mold or molds briefly into hot water and turn out onto individual chilled plates or a serving platter.
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16
Surround with peach slices.
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17
Sprinkle the semifreddo with crumbled amaretto cookies and serve.
