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1
To make the kirsch syrup, in a small saucepan, warm the water and 1/3 cup (65 g) sugar, stirring until the sugar dissolves.
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2
Remove from the heat, then stir in the kirsch.
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3
Let cool completely.
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4
To make the peach filling, in a small bowl, toss the diced peaches with the 3 tablespoons (45 g) sugar and let stand until juicy.
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5
To make the mascarpone filling, put the mascarpone in a medium bowl; if it is very thick straight out of the container, add the cream.
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6
Whisk until the mascarpone begins to hold its shape and has the consistency of buttercream frosting.
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7
Stir in the 1/4 cup (50 g) sugar and vanilla.
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8
Set aside.
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9
To assemble the semifreddo, remove the parchment paper from the sponge cake and cut out 2 pieces of cake that will each fit in the bottom of a 2-quart (2-liter) baking dish.
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10
(You will have extra sponge cake left over that can be frozen for future use.)
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11
Spread 1/2 cup (125 ml) of the mascarpone filling evenly in the bottom of the baking dish.
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12
Place one of the cake pieces on top and brush evenly with about half of the kirsch syrup (it may seem like a lot, but it will all soak in).
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13
Spread the peach filling over the cake.
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14
Spread 1 1/4 cups (310 g) mascarpone filling over the peaches.
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15
Add the second cake layer and soak it with the remaining syrup.
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16
Spread the remaining mascarpone over the cake and refrigerate, uncovered, for about 30 minutes to firm up the top layer of mascarpone.
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17
Cover with plastic wrap and refrigerate until chilled.
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18
Just before serving, in a small bowl, toss the sliced peaches with the 1 tablespoon sugar.
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19
Let stand until the sugar dissolves and the peaches are juicy.
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20
Scatter the peach slices over the semifreddo and sprinkle with the crushed amaretti.
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21
Cut the semifreddo into neat rectangles and serve.
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22
The semifreddo can be made up to 1 day ahead and refrigerated.
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23
If you wish to make this dessert without the kirsch, add a teaspoon of almond extract to the syrup in place of the kirsch.
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24
Instead of making your own amaretti cookies, you can use store-bought ones.
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25
Purchased amaretti are tiny, so youll need a few more than indicated to get the right amount of crumbs.
