Fragola Chic & Cheap: Coffee semifreddo with Amaretti with Morsi di Luce Florio

Ingredients to serve 2:

150 ml di fresh cream

40 grams amaretti

3 egg whites

2 teaspoons soluble coffee

50 grams icing sugar

 

Costs in detail:

 

150 ml fresh cream: 250ml pack	€ 1.23
40 grams amaretti:125 gram pack	€ 1,59
Soluble coffee	€ 2.55
50 grams icing sugar: 140 gram envelope	€ 0.67
3 egg whites: box of 4 eggs	€ 1.19
TOTAL	€ 7.23

 Wrap 30 grams of amaretti in baking paper and reduce them to fine crumbs with a meat tenderizer or crumb them in a food processes. Dissolve 1 teaspoons of coffee granules in half a teaspoon of hot water and leave to cool. Place the egg whites in a bowl, add a pinch of salt and whisk to stiff peaks.

Pour the chilled cream into a bowl that has been kept in the freezer for 10-15 minutes. Begin whipping with an electric whisk. Add the sieved icing sugar and the dissolved coffee. Finish whipping the cream. Add the crumbed amaretti and the remaining soluble coffee and mix well. Gentle stir in the stiffly whipped egg whites using a spatula and a figure of eight movement

Pour the mixture into two moulds and place in the freezer for at least 5-6 hours. Unmould the semifreddos and decorate with the remaining amaretti roughly crumbled and a couple of whole ones and serve.

An extra idea: keep any left over semifreddo in the freezer. You can use it to make a dessert by scooping a ball with an ice-cream scoop and “drowning” it in a cup of hot coffee.