Lemon and Amaretti Semifreddo with Raspberry Sauce

Ingredients

• 1 cup coarsely amaretti cookies italian divided crushed ( macaroons; 3 ounces)
• 4 large egg whites 
• 0.1 teaspoon ground cinnamon 
• 2 cups heavy whipping cream chilled
• 1 teaspoon lemon zest finely grated
• 1 cup powdered sugar divided
• 20 ounce raspberries in 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.