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 6 comments

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