Lemon and Amaretti Semifreddo with Raspberry Sauce

Lemon and Amaretti Semifreddo with Raspberry Sauce
Photo by Charles Schiller

Ingredients

  • 4 large egg whites
  • 2 cups heavy whipping cream
  • 1/8 teaspoon ground cinnamon
  • 2 10-ounce packages frozen raspberries in syrup
  • 1 teaspoon finely grated lemon peel
  • 1 cup amaretti cookies (Italian macaroons)
  • 1 cup powdered sugar

Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.) Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium ...

View full recipe at Epicurious

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