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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 half-cup of amaretti crumbs and continue beating for five minutes, scraping the sides of the bowl periodically, until the color of the mixture becomes light and the texture quite thick.
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3
Stir in the liqueur, if desired.
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4
In a clean, dry bowl, beat the egg whites at medium speed until they foam.
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5
With the mixer at high speed, slowly add one-half cup of confectioner's sugar.
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6
Continue beating until the egg whites hold firm - but not stiff -peaks, about three more minutes.
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7
In a chilled bowl, beat the cream until it forms soft - but not stiff -peaks.
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8
Fold together the egg whites and the cream.
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9
Fold one quarter of the cream and egg white mixture into the egg yolks until they are well blended.
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10
Fold in the rest of the cream and egg white mixture by halves, deflating the mixture as little as possible.
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11
Turn the mixture into custard cups, individual molds, a loaf pan or an ice-cube tray without the separator.
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12
Cover well with plastic.
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13
Freeze for two to three hours.
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14
Semifreddo will keep in freezer for several weeks.
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15
When ready to serve, plunge the peaches into boiling water for 15 seconds.
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16
Rinse under cold water, peel and slice very thinly.
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17
Toss with lemon juice and the remaining one-half cup confectioner's sugar, adding sugar according to taste.
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18
Dip the molds (or mold) briefly into hot water and turn out the semifreddo.
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19
Serve individual portions or slices of semifreddo, surrounded by peach slices.
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20
Garnish the semifreddo (but not the peaches) with broken pieces of amaretti.
