Author Notes: My father used to prepare this dessert when we were kids and my brother and I loved it. However the recipe got kind of lost, my father didn’t make it anymore and it was a time where internet wasn’t even born yet. Yes I come from that generation…. but I am not a dinosaur…well maybe I am a Mammut (size included) because I was born when vinyl was extremely common, recorded cassettes even more and our pride was being one of the first families to own a compact disk reader. Can you believe that?
To go back to the dessert, I believed the recipe was forever lost but after digging in the internet for a few minutes and playing around with the ingredients, there it was and it is so much easier than I remembered!
Because it is soooo early ’90s it definitely needed a revamp. I added some Coffee&Maple syrup caramel, which rich, toffee flavour and just slightly bitter touch balance perfectly the sweetness of the dessert. In the end the caramel is the real protagonist of the dish! —abroad.kitchen
grams Mascarpone cheese
cup Maple syrup
tablespoon coffee powder
pinch Powdered vanilla
- Whisk the egg yolks with the sugar until white and fluffy.
- Add the Mascarpone one spoonful at the time, making sure it is well combined before adding some more.
- In separate bowls whisk the egg whites with a pinch of sugar until it forms pretty stiff peaks, and then the cream.
- Add the crumbled amaretti and the vanilla to the egg and mascarpone mixture and combine well
- Add the egg whites and the cream
- Lastly add the rum: I prefer the aged one (and not only in desserts), it has a richer flavour, but you can also use some Di Saronno liquor to enhance the cookies flavour.
- Divide the mixture in single portion cups and put into the freezer.
- Bring the maple syrup to the boil with a pinch of Bi-carb and boil for 2.30 minutes.
- Take off the heat, add the vanilla, the coffee and the cream and mix gently
- Put back on medium heat and let it simmer for another 5 minutes stirring occasionally, until it thickens
- Remove from the heat and set aside to cool down (but not too much).
- Remove the little semifreddo from the freezer 30 minutes before serving, fold in a dessert plate an pour the caramel on top. Defend with your life from the rest of the family and enjoy!
- This recipe was entered in the contest for The Recipe You're Most Proud Of