Amaretti semifreddo with Fabbri Kroccant

15 minutes

Choco Kroccant 180g
Choco Kroccant 180g Buy now


Ingredients (for an 18–20 cm long rectangular mould) 




Beat the 5 egg yolks with the sugar until frothy.  
Add 200 g of coarsely crumbled amaretti. 
Whip the cream and the egg whites to form stiff peaks and add them to the mixture, folding them in from the bottom to the top with a spatula. 
Line the mould with cling film and pour in the mixture. 
Freeze for at least 6 hours. 
Once this time has elapsed, turn the semifreddo out onto a serving plate, remove the cling film and garnish with Fabbri Kroccant, previously heated in a bain-marie. 
Cut the semifreddo into slices of 1 to 2 cm thick and serve immediately. 

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