A semifreddo is a sort of quick ice cream- it has a softer consistancy but is no less of a treat! This recipe was inspired by a dessert I had at a restaurant a while ago, and based on Jamie Oliver's basic semifreddo recipe.
2 C heavy cream, plus 2 Tbs
4 eggs, separated
1/4 C sugar
1/2 C good, unsweetened cocoa powder
1/4 C amaretto
1 vanilla bean
Italian Amaretto cookies
You will need three bowls to start. In one bowl, whisk together the egg yolks, sugar, and the inside of the vanilla bean. In the second bowl, wisk the cream with the cocoa powder and amaretto until soft peaks form. In the third bowl, beat the egg whites until stiff. Gently fold the cream and the egg whites into the yolk mixture. Transfer to a shallow container, cover with plastic wrap, and freeze for 6-8 hours, or overnight. Serve with the cookies on top.