Toasted Almond Semifreddo

READY IN: 40mins
YIELD: 1 13x9 pan




  • It is easier to use a handheld mixer for this but a sturdy wire whip or ballon whisk can definitely be used with good results. Make sure that if doing so, enough time is allowed for the eggs and sugar to expand voluminously.
  • Put the egg yolks into a large glass or metal bowl. Add the sugar, do not ever allow raw egg yolks to sit with sugar on them, without being whisked immediately.
  • Stir in the corn syrup, liqueur, and salt. Beat well. Put over a bowl of lightly simmering water.
  • Beat for seven or eight minutes, or until light and well increased in volume.
  • Remove from heat. Continue beating to room temperature. No longer use the mixer. Fold in the 1/2 cup almonds. Set aside.
  • Whip the cold cream with vanilla until rather stiff, but not butter. Fold into the almond mixture until very little, or no white remains.
  • Put into a 13x9 inch glass or china baking dish. Freeze at least four hours, covered with plastic film.
  • Scoop servings into chilled bowls and top each with some of the remaining almonds and chopped chocolate.