
Amaretti Semifreddo
@tuduu
The Amaretti Semifreddo is a fresh and delicious dessert, perfect for summer. Made with amaretti cookies, liquid cream, orange liqueur, egg yolks, and sugar, it is a simple yet impressive dessert. The combination of crunchy amaretti and the sweetness of the cream makes it irresistible. Try it and win over everyone's taste buds!
Difficulty: Medium
Cooking time: 0 minCooking: 0 min
Preparation time: 30 minPreparation: 30 min
Country: Italia
Ingredients
No. Servings
- Amaretti cookies
250G250G - Liquid cream
50Cl50Cl - Orange liqueur
10Tablespoons10Tablespoons - Egg yolks
33 - Sugar
50G50G
Preparation
- STEP 1 OF 4
Beat the egg yolks with the sugar until frothy, add the whipped cream and mix
- STEP 2 OF 4
Finely chop the amaretti, add them to the cream and add the liqueur
- STEP 3 OF 4
Mix, pour the mixture into a mold, level the surface well, and place in the freezer for 4 hours
- STEP 4 OF 4
Serve garnished with whole amaretti
Suggestions
Electric Mixer
Mixing Bowl
Blender
General Information
Origin
Italia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal) | 304.51 |
Carbohydrates (g) | 28.19 |
of which Sugars (g) | 28.13 |
Fat (g) | 20.06 |
of which Saturates (g) | 9.75 |
Protein (g) | 4.12 |
Fiber (g) | 0.89 |
Sale (g) | 0.03 |
- Proteins4.12g·8%
- Carbohydrates28.19g·53%
- Fats20.06g·38%
- Fibers0.89g·2%