Semifreddo with Marsala – Zabaione

Ingredients for 4 servings:

• 3 egg yolks
• 50 g sugar
• 5 tbsp Marsala
• 10 biscuits (Amaretti, not Amarettini), or 60g sponge fingers
• 1 ½ tbsp orange liqueur, (Cointreau)
• 250 ml cream
• Cocoa powder
• Berries
• Lemon balm

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Semifreddo, simply fantastic

Whisk the egg yolks and sugar in a metal bowl over a simmering water bath until thick and creamy. Stir in the Marsala in a thin stream. Just before boiling, remove the cream from the water bath and let it cool, stirring occasionally. Finely crumble the amaretti biscuits, drizzle with the orange liqueur. Whip the cream until stiff peaks form and fold into the cooled cream. Line a loaf pan with cling film; pour 1/3 of the egg custard into the pan, then half of the breadcrumbs, then 1/3 of the egg custard, the remaining crumbs, and finally the egg custard. Tap the pan several times on the work surface to release any air bubbles, cover with aluminum foil, and freeze for at least 12 hours. Just before serving, turn out onto a chilled platter, peel off the film, and cut open with a knife dipped in hot water. Sprinkle the plates with cocoa powder, place a slice of semifreddo in the middle and decorate with berries and lemon balm.