Double Amaretto Semifreddo with Golden Gleaming Sauce

Double Amaretto Semifreddo with Golden Gleaming Sauce

[Photograph: Petrina Tinslay ]

This doubly delicious delight from Nigellissima owes its flavor to amaretto liqueur, as well as a generous helping of crunchy amaretto cookies mixed into a rich, creamy semifreddo base. A coating of apricot-almond golden sauce is a luxurious final touch.

Reprinted with permission by Nigella Lawson. Copyright © 2013. Published by Clarkson Potter Books. Available wherever books are sold. All rights reserved.

  • Yield:serves 6


  • 2 ounces amaretti cookies (crunchy, not morbidi)
  • 1 egg white
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 3 tablespoons amaretto liqueur
  • For the Sauce
  • 1/4 cup apricot preserves
  • 1/4 cup amaretto liqueur
  • 6 1/2-cup metal rum baba/dariole molds


  1. 1.

    Put the amaretti cookies into a resealable plastic bag and bash them with a rolling pin until you have crumbs: you should end up with a mixture of coarse and fine crumbs but don’t be so brutal that you end up with sand.

  2. 2.

    Put the egg white in a bowl and whisk to soft peaks. In a separate bowl whisk the cream until soft peaks form, then fold in the egg white. You can use a hand mixer for speed and you don’t need to wash the beaters between whisking the whites and the cream.

  3. 3.

    Fold in the confectioners’ sugar and amaretto liqueur, then fold in the cookie crumbs.

  4. 4.

    Fill 6 dariole molds, packing in the mixture, tamping it down, and smoothing the top. Then cover each one with plastic wrap and place in the freezer, leaving for at least 6 hours or overnight (and not longer than 1 week).

  5. 5.

    To make the sauce, put the preserves and amaretto liqueur into a small saucepan and bring to a boil, whisking together.

  6. 6.

    Boil for 1 minute, then take off the heat and let cool slightly before pouring into a small milk or cream pitcher. Leave to cool, then cover and set aside.

  7. 7.

    When you are ready to serve the semifreddo, sit the bottom of each dariole mold, one at a time, in a bowl of just boiled water for a brief 30-second dip, wipe off the water, then put a small plate or saucer on top, upturn the mold, and turn out the semifreddo (dip again if it won’t come out first time), and spoon a little of the golden, gleaming sauce over it. I’d put the bottle of amaretto and 6 shot glasses on the table, too.