Fruit and Cinnamon Semifreddo

1. 1

   Prepare a double boiler or fit a heatproof bowl over a small saucepan of simmering water.

2. 2

   In the bowl, combine the egg yolks and 1/2 cup of sugar, and whisk until frothy.

3. 3

   Transfer the bowl immediately to an ice bath, stirring occasionally, until cool.

4. 4

   Meanwhile, in a separate bowl, whip the heavy cream to medium peaks.

5. 5

   Fold the whipped cream into the cooled egg yolk mixture and then stir in the cinnamon.

6. 6

   In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture.

7. 7

   Pour the mixture into a loaf pan or small baking dish and freeze the mixture until soft-frozen, about 4 hours.

8. 8

   While the semifreddo freezes, toss berries with the lemon juice and remaining 1/4 cup of sugar in a small bowl.

9. 9

   Lightly mash with a fork to crush some of the berries.

10. 10

    To serve, spoon the semifreddo into individual dessert dishes, top with some of the berry mixture and garnish with shaved chocolate.

* Per serving · 4 servings · Values may vary.

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