Wednesday, August 17, 2005

Semifreddo Napolitana Recipe

I recently took an Italian cooking class at the Culinary Institue. I've been struggling with a couple of my family's recipes & was hoping the class would help fill in the blanks. It did help with biscotti & sausage & peppers. I discovered that a key ingredient was left out in one and a crucial step in the other. The Napolitana was one of the dessert made in the class. It was so good!

Semifreddo Napolitana (Zabaglione Biscui)

Ingredients
4 Large eggs
1/2 cup sugar
1/3 cup Amaretto Di Saranno
8 ounces heavy cream
6 almond cookies, crushed
1/2 cup toasted and crushed almonds
-Beat heavy cream until very stiff & refrigerate.
-Beat egg yolks and sugar over a double boiler until thickened.
-Add Amaretto and continue to mix over double boiler until thickened again.
-Cool.
-Fold heavy cream into egg mix quickly and refrigerate(1/2 hour).
-Add crushed cookies and 1/3 cup of crushed almonds to mixture.
-Pour mixture into individual serving cups, top with remaining almonds and refrigerate or freeze (depending on desired consistency) for at least 2-4 hours.

Posted by Dawn Falcone @ 11:18 AM 2 comments

2 Comments:

 

At 12:58 PM, Anonymous said...

Hello Dawn. I was in your cooking class last week and decided to check out your site. It's a lot of fun! And yes, this was the best of all of the desserts that we tested. Best of luck with all of your endeavors.
Keisha

 
 

At 9:03 AM, Jes said...

That sounds YUM!

That story about your Grandmother's brain farts is just a riot! It's so cool....because now I have a voice in my head telling this story! LOL. YES....I would definetly say that's where your brain farts come from! hahahaha!