Lemon and Amaretti Semifreddo with Raspberry Sauce

Lemon and Amaretti Semifreddo with Raspberry Sauce
45 min.
10
417kcal

Suggestions


Indulge in a delightful dessert that perfectly balances sweetness and tanginess with our Lemon and Amaretti Semifreddo with Raspberry Sauce. This Italian-inspired treat will elevate any gathering, impressing your guests with its creamy texture and vibrant flavors. The combination of luscious heavy cream, zesty lemon peel, and the distinct crunch of crushed amaretti cookies creates a harmonious blend that is both decadent and refreshing.

Perfect for warm evenings or festive occasions, this semifreddo is surprisingly easy to make, requiring just 45 minutes of your time, plus a few hours in the freezer to set. With a calorie count of 417 per serving, it offers a guilt-free pleasure that satisfies your sweet tooth without derailing your healthy eating habits.

The homemade raspberry sauce adds a gorgeous pop of color and a burst of fruity flavor, beautifully complementing the rich semifreddo. The simplicity of its preparation, alongside the ability to make it ahead of time, makes it a go-to dessert for any busy host or hostess. Whether you're celebrating a special occasion or simply treating yourself to something sweet, this Lemon and Amaretti Semifreddo is sure to be a hit. So, gather your ingredients and get ready to impress with this stunning dessert that captures the essence of summer in every creamy bite!

Ingredients

  • cup amaretti cookies italian divided crushed ( macaroons; 3 ounces)
  • large egg whites 
  • 0.1 teaspoon ground cinnamon 
  • cups cup heavy whipping cream chilled
  • teaspoon lemon zest finely grated
  • cup powdered sugar divided
  • 20 ounce karo syrup frozen thawed

Equipment

  • bowl
  • frying pan
  • blender
  • plastic wrap
  • loaf pan
  • hand mixer
  • aluminum foil

Directions

  1. Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
  2. 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 bowl until soft peaks form.
  3. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti.
  4. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
  5. Remove foil and open plastic. Turn semifreddo out onto platter.
  6. Remove pan; peel off plastic.
  7. Sprinkle with remaining 1/4 cup amaretti.
  8. Serve semifreddo with sauce.

Nutrition Facts

Calories417kcal
Protein4.88%
Fat35.92%
Carbs59.2%

Properties

Glycemic Index
0.5
Glycemic Load
0
Inflammation Score
-4
Nutrition Score
2.70260868837%

Nutrients percent of daily need

Calories:416.59kcal
20.83%
Fat:17.86g
27.48%
Saturated Fat:11.03g
68.93%
Carbohydrates:66.25g
22.08%
Net Carbohydrates:65.78g
23.92%
Sugar:56.15g
62.39%
Cholesterol:53.79mg
17.93%
Sodium:110.27mg
4.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.46g
10.91%
Vitamin A:699.89IU
14%
Vitamin B2:0.15mg
8.82%
Calcium:70.78mg
7.08%
Selenium:4.14µg
5.92%
Vitamin D:0.76µg
5.08%
Phosphorus:29.63mg
2.96%
Vitamin E:0.44mg
2.93%
Potassium:67.4mg
1.93%
Fiber:0.47g
1.89%
Vitamin B5:0.15mg
1.47%
Vitamin B12:0.09µg
1.47%
Vitamin K:1.53µg
1.46%
Iron:0.23mg
1.26%
Magnesium:4.83mg
1.21%
Source:Epicurious