Amaretti Semifreddo Recipe

This Amaretti Semifreddo is a frozen Italian dessert that blends the nutty crunch of amaretti cookies with the silky richness of whipped cream and egg yolks. Infused with a splash of amaretto liqueur, this no-bake treat is the ultimate make-ahead dessert—elegant, creamy, and packed with unmistakable almond flavor. It’s ideal for summer parties, holiday dinners, or whenever you want to impress with minimal effort.

Why Everyone Will Love This Recipe

• Creamy and refreshing, with a cool, mousse-like texture.
• Loaded with almond flavor, thanks to amaretti and liqueur.
• No baking required—just mix, freeze, and serve.
• A great make-ahead dessert that looks stunning on the table.

What Is Amaretti Semifreddo?

Semifreddo, which means “half frozen” in Italian, is a classic dessert made by folding whipped cream into an airy egg yolk and sugar base. This version is flavored with amaretti—crisp Italian almond cookies—and a splash of amaretto liqueur. The result? A frozen treat with layers of creamy texture and nutty crunch, somewhere between gelato and mousse.

Pro Tips for the Best Semifreddo

• Use cold cream straight from the fridge—it whips better.
• Fold gently to keep the mixture airy and light.
• Crush amaretti finely for a smoother texture, or leave some chunks for crunch.
• Line the mold well with plastic wrap to make unmolding easy.
• Add a touch of cocoa powder or shaved chocolate for extra flair.

Frequently Asked Questions

Can I make this without alcohol?

Yes! Simply omit the amaretto liqueur for an alcohol-free version. You can also replace it with a few drops of almond extract for flavor.

What’s the best way to crush amaretti?

A food processor works best for even crumbs, but you can also place the cookies in a zip-top bag and crush them with a rolling pin.

How long does semifreddo need to freeze?

At least 5 hours, but overnight is even better for firmness and sliceability.

Can I use store-bought whipped cream?

Freshly whipped cream is ideal for structure, but stabilized store-bought whipped topping can work in a pinch.

How do I serve semifreddo?

Let it sit at room temperature for about 5 minutes before slicing. Use a warm knife for clean cuts.

How to Store

Wrap the semifreddo tightly in plastic wrap or place it in an airtight container. Store in the freezer for up to 1 week. For best results, decorate just before serving to preserve texture and freshness.

How to Freeze

Semifreddo is meant to be stored in the freezer. After assembling, freeze it for at least 5 hours in a loaf pan. For longer storage, keep it well-wrapped to avoid freezer burn and retain its creamy consistency.

How to Make Amaretti Semifreddo

Step 1

Step 1

In a large bowl, beat 400 ml of cold heavy cream with an electric mixer until stiff peaks form. Set aside.

In a large bowl, beat 400 ml of cold heavy cream with an electric mixer until stiff peaks form. Set aside.

Step 2

Step 2

Place the amaretti cookies in a food processor and pulse until finely crumbled.

Place the amaretti cookies in a food processor and pulse until finely crumbled.

Step 3

Step 3

In another bowl, combine egg yolks and sugar. Beat with an electric mixer until pale, fluffy, and doubled in volume.

In another bowl, combine egg yolks and sugar. Beat with an electric mixer until pale, fluffy, and doubled in volume.

Step 4

Step 4

Add the amaretto liqueur and crushed amaretti to the egg mixture. Stir with a spatula until combined.

Add the amaretto liqueur and crushed amaretti to the egg mixture. Stir with a spatula until combined.

Step 5

Step 5

Gently fold the whipped cream into the amaretti-egg mixture, working from bottom to top to keep the mixture light.

Gently fold the whipped cream into the amaretti-egg mixture, working from bottom to top to keep the mixture light.

Step 6

Step 6

Line a 25x15 cm loaf pan with plastic wrap. Pour the mixture into the pan, smoothing the top. Cover and freeze for at least 5 hours or overnight.

Line a 25×15 cm loaf pan with plastic wrap. Pour the mixture into the pan, smoothing the top. Cover and freeze for at least 5 hours or overnight.

Step 7

Step 7

Whip the remaining 100 ml of cream and pipe it on top of the semifreddo. Garnish with whole and crushed amaretti before serving.

Whip the remaining 100 ml of cream and pipe it on top of the semifreddo. Garnish with whole and crushed amaretti before serving.