Plum & amaretti semifreddo Recipe

Wash the plums, remove the stones, and cut them into small pieces.

Crush the amaretti biscuits into small chunks.

In a bowl, whisk the egg yolks and sugar until pale and creamy.

In a separate bowl, whip the double cream until stiff peaks form.

Fold the whipped cream into the egg yolk mixture.

Add the plums and amaretti biscuits, and gently fold everything together.

Pour the mixture into a loaf tin or individual serving glasses.

Smooth the top and cover with cling film.

Freeze for at least 6 hours or overnight.

To serve, remove from the freezer and let it sit at room temperature for a few minutes.

Scoop the semifreddo into bowls or onto plates and garnish with fresh plums or mint leaves.