Improved Three-Layer Semifreddo

Ingredients

Method

1. First Layer

   1

   Dry roast the sliced almonds in a frying pan. While that’s roasting, take out the mascarpone cheese because it needs to be room temperature for the second layer. And lastly, while you’re at it, grease a baking tin. (Not the 8” x 8” pan!)

2. 2

   Pour the water and superfine sugar into another frying pan. Turn to medium heat and heat until thickened and golden brown. Remove from the heat, and add the butter and stir. Then add to the roasted sliced almonds and mix briskly. Pour everything into the greased baking tin and spread thinly. Let sit until cool and then break into chunks.

3. Second Layer

   3

   Dry roast the almonds in a frying pan, then pour them into a plastic bag and use a rolling pin to pulverize them into small pieces.

4. 4

   Separate the egg yolks from the egg whites and place in different bowls. Add the room temperature mascarpone cheese and pulverized almonds to the egg yolks and mix thoroughly.

5. 5

   Split the sugar into 3 equal portions. Start beating the egg whites with a hand mixer and slowly add each sugar portion. Keep beating until the merengue makes stiff peaks.

6. 6

   Beat the cream until it makes soft peaks, then add everything plus the limoncello and mix together.

7. Third Layer

   7

   Grease the 8” x 8” pan, or place parchment paper inside it. Preheat your oven to 375°F/190°C.

8. 8

   Put the egg white in a bowl and beat with a hand mixer, slowly adding in the sugar, and mix until the meringue makes stiff peaks.

9. 9

   Crack the whole egg into a different bowl and beat until thickened. Sift the [B] ingredients into it and mix until blended.

10. 10

    Put the butter in a microwave-safe container and heat on high for 30 seconds for it to melt. Pour into step 3 and then add in the meringue. Use a spatula to gently fold the batter together.

11. 11

    Pour everything into the greased cooking pan and smoothen it out until everything is even. Bake for approximately 12 minutes.