Heart of Semifreddo with Zabaione and Amaretti

Name: Heart of Semifreddo with Zabaione and Amaretti
Total time: 46800 s
Yield: 10 servings
Cuisine: American
Ingredients: 5 egg yolks; 3/4 cup granulated sugar (about 170 grams); 14 tablespoons dry Marsala wine; 2 cups heavy whipping cream (about 1/2 liter); 3 tablespoons rum; 20 crumbled amaretti cookies, or alternatively, 7 ounces of dark chocolate shavings (about 200 grams); 1 rectangular loaf pan (2 liters) or small molds; Plastic wrap to line the pan

Giovanna Margiotta @giovanna

This semifreddo pleases everyone because it can be filled with amaretti soaked in rum or with chocolate shavings. It's great for any occasion and can be decorated as you like.

Giovanna Margiotta @giovanna

This semifreddo pleases everyone because it can be filled with amaretti soaked in rum or with chocolate shavings. It's great for any occasion and can be decorated as you like.

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Ingredients

1 hour + 12 hours in freezer

10 servings

5egg yolks
3/4 cupgranulated sugar (about 170 grams)
14 tablespoonsdry Marsala wine
2 cupsheavy whipping cream (about 1/2 liter)
3 tablespoonsrum
20crumbled amaretti cookies, or alternatively, 7 ounces of dark chocolate shavings (about 200 grams)
1rectangular loaf pan (2 liters) or small molds
Plastic wrap to line the pan

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Steps

1 hour + 12 hours in freezer

1

In a bowl, beat the egg yolks with the sugar until very frothy. Gradually add the 14 tablespoons of Marsala, mixing well. Transfer to a saucepan for a double boiler, cook over moderate heat, stirring continuously. As soon as bubbles form, remove from heat and let cool.
2

Whip the cream in a very cold container, then gently fold it into the zabaione with slow movements from bottom to top.
3

In a plate with the rum, place the crumbled amaretti and let them soak for a few minutes. Alternatively, coarsely chop the chocolate into shavings.
4

Line the pan with plastic wrap, letting it hang over the edges. Add the first layer of zabaione, fill with amaretti or chocolate, another layer of zabaione and amaretti or chocolate, and finish with zabaione. Cover with plastic wrap and transfer the pan to the freezer for 12 hours.
5

Remove from the freezer 15 minutes before serving. Slice into pieces about an inch thick, or use mini silicone molds. I used heart-shaped ones and decorated with amaretti, chocolate shavings, chocolate candies, and caramel with red coloring.
6

For the caramel, I cooked a couple of tablespoons of sugar with a teaspoon of red food coloring, poured it onto parchment paper creating an abstract shape, in this case a flame, let it cool, and placed it behind the heart.