Semifreddo

For the semifreddo, rinse a loaf pan, line with plastic wrap and place 6-8 cookies in it. Heat the milk and add the scraped vanilla pulp and the pod. After a short time, remove the pod.

Over a water bath, whisk the sugar and egg yolks until fluffy, stir in the hot milk and continue whisking over a cold water bath until fluffy.

Separate the cream into 3 parts and fold the mascarpone and halved cherries into the first part. Pour the mixture into the loaf pan and top with another 6-8 cookies.

Mix the second part of the cream with half of the whipped cream and the espresso. Pour into the mold and cover again with cookies.

Add the remaining whipped cream to the third portion and fold in crumbled amarettini and the liqueur. Pour into the mold, cover with plastic wrap and place the whole, one day in the freezer.

Allow to thaw in the refrigerator before serving and turn out. Arrange a red fruit jelly mirror on a plate, place the semifreddo on top and serve garnished with fresh mint.

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