Fruit and Cinnamon Semifreddo

Ingredients

• 2 tablespoons amaretto 
• 1 small block chocolate dark for garnish
• 2 teaspoons cinnamon 
• 4  egg whites 
• 6  egg yolks 
• 1 cup heavy cream 
• 1  juice of lemon juiced
• 1.5 cups poached berries mixed (blackberries, raspberries and blueberries)
• 0.5 cup sugar 

Equipment

• bowl
• sauce pan
• whisk
• mixing bowl
• double boiler
• loaf pan
• baking pan

Directions

1. Watch how to make this recipe.
2. Prepare a double boiler or fit a heatproof bowl over a small saucepan of simmering water. In the bowl, combine the egg yolks and 1/2 cup of sugar, and whisk until frothy.
3. Transfer the bowl immediately to an ice bath, stirring occasionally, until cool.
4. Meanwhile, in a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cooled egg yolk mixture and then stir in the cinnamon.
5. In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture.
6. Pour the mixture into a loaf pan or small baking dish and freeze the mixture until soft-frozen, about 4 hours.
7. While the semifreddo freezes, toss berries with the lemon juice and remaining 1/4 cup of sugar in a small bowl. Lightly mash with a fork to crush some of the berries. To serve, spoon the semifreddo into individual dessert dishes, top with some of the berry mixture and garnish with shaved chocolate.