Dark Chocolate And Amaretti Semifreddo

1. 1

   Grease a large loaf tin and line with cling wrap.

2. 2

   Melt the dark chocolate and leave to one side to cool. Whisk the egg whites to soft peak stage and set aside.

3. 3

   Place the egg yolks and castor sugar in a large mixing bowl. Whisk on high speed for a few minutes until pale and thick. Whisk in the vanilla extract and cooled chocolate.

4. 4

   Add the cream and whisk until everything is combined. Carefully fold in the egg whites by hand. Lastly, fold in the amaretti biscuits.

5. 5

   Tip the mixture into the prepared tin and smooth the top. Cover and freeze until firm (about 4 hours).

6. 6

   Remove the tin from the freezer just before serving. Carefully turn the semifreddo out onto a serving platter. Top with crushed amaretti biscuits and a dusting of cocoa powder. Slice with a sharp knife and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.