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1
Put the amaretti cookies into a resealable plastic bag and bash them with a rolling pin until you have crumbs: you should end up with a mixture of coarse and fine crumbs but don't be so brutal that you end up with sand.
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2
Put the egg white in a bowl and whisk to soft peaks. In a separate bowl whisk the cream until soft peaks form, then fold in the egg white. You can use a hand mixer for speed and you don't need to wash the beaters between whisking the whites and the cream.
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3
Fold in the confectioners' sugar and amaretto liqueur, then fold in the cookie crumbs.
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4
Fill 6 dariole molds, packing in the mixture, tamping it down, and smoothing the top. Then cover each one with plastic wrap and place in the freezer, leaving for at least 6 hours or overnight (and not longer than 1 week).
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5
To make the sauce, put the preserves and amaretto liqueur into a small saucepan and bring to a boil, whisking together.
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6
Boil for 1 minute, then take off the heat and let cool slightly before pouring into a small milk or cream pitcher. Leave to cool, then cover and set aside.
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7
When you are ready to serve the semifreddo, sit the bottom of each dariole mold, one at a time, in a bowl of just boiled water for a brief 30-second dip, wipe off the water, then put a small plate or saucer on top, upturn the mold, and turn out the semifreddo (dip again if it won't come out first time), and spoon a little of the golden, gleaming sauce over it. I'd put the bottle of amaretto and 6 shot glasses on the table, too.
