Berry and Amaretti Semifreddo
This velvety sensation from Naples is a wonderful no-bake dessert, created by folding cream into an Italian meringue. Semifreddo translates as ‘half cold’ which is just how it’s served… a creamy slice with fresh fruit on top!
- 400g mixed berries, e.g. raspberries, strawberries, extra to decorate
- 50g icing sugar
- Finely grated zest and juice 1 unwaxed lemon
- 4 medium eggs, separated
- 50g caster sugar, plus 2tbsp for step 6
- 125ml Filippo Berio Mild Extra Virgin Olive Oil
- 400ml double cream
- 50g amaretti biscuits, crushed
- Line the base and sides of a loaf tin (large enough to hold 2 pints of liquid) with baking paper. Quarter the strawberries, put into a pan with the remaining fruit. Add the icing sugar and lemon juice and simmer for 5 minutes, until the berries have softened and the liquid is syrupy.
- With a slotted spoon, lift out half the berries and set aside. Blend the remaining mixture until smooth and push the purée through a fine sieve into a separate bowl (discard pips). Leave the purée and berries to cool separately.
- Place the egg yolk, lemon zest and caster sugar in a bowl and beat with an electric whisk for 3-4 minutes until the mixture thickens and is paler in colour. Gradually whisk in the Filippo Berio Mild Extra Virgin Olive Oil.
- In a separate bowl whisk the cream until it forms soft peaks, then fold into the egg yolk mixture until combined.
- Fold in the fruit purée and berries.
- In a clean bowl, whisk the egg whites until they form soft peaks, then whisk in caster sugar 1 tbsp at a time until thick and glossy.
- Gently fold the egg whites into the berry cream mixture until combined, then gently stir in the crushed amaretti.
- Pour into the tin and place in the freezer for at least 8 hours.
- Thaw in the fridge for 1 hour before serving in slices, with extra berries.