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Recipe for :

Semifreddo all’Amaretto

This recipe comes from Valentina Harris.Valentina is an authority on Italian food and food culture and a respected member of the International Association of Culinary Professionals. In 1984, Valentina published Perfect Pasta and has since gone on to publish many more books on Italian Cookery.

Valentina has featured regularly on TV and her latest cookery series for the Carlton Food Network, ‘Cucina Valentina’, is filmed in Tavernelle, Italy, where she rums her owm cooking school providing wonderful week long holidays where guests can relax and increase their culinary knowledge.


300ml double cream
5 tbsp icing sugar, sifted
115g meringues, lightly crushed
2 heaped tbsp mascarpone cheese
100g macaroons, lightly crushed
4 tbsp almond-flavoured liqueur, such as Amaretto

For the syrup:
3 tbsp caster sugar
2 tbsp water

To decorate:
crumbled macaroons
mint sprigs or edible flowers (from an unpolluted source) such as pansies, rose petals or nasturtiums
icing sugar, sifted

  • Line a 20cm spring-form cake tin with non-stick baking parchment.
  • Whip the cream with the icing sugar until soft peaks form.
  • Using a metal spoon, fold in the meringues and the mascarpone. Then gently fold in the macaroons and liqueur.
  • Pour the mixture into the cake tin, levelling the top with a palette knife. Cover with cling film and freeze for at least 6 hours.
  • Meanwhile make the syrup. Put the sugar and the water into a small saucepan. Simmer over medium heat for a few minutes, without stirring, until liquefied and the bubbles start to look syrupy. Take care not to let it brown. Leave to cool.
  • When ready to serve, turn out the cake onto a serving plate. Spoon the cooled syrup over the top. Sprinkle with crumbled macaroons, arrange the mint sprigs attractively on top and dust with icing sugar.

Serves 8 - 12

    Valentina Harris

© Valentina Harris