Plum & amaretti semifreddo

Plum & amaretti semifreddo

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(2 ratings)


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Cooking time

Prep: 25 mins Cook: 15 mins Plus freezing

Skill level

For the keen cook


Serves 8

A ripple of sweet plum purée and chunks of almond biscuit turn this Italian ice cream into an all-in-one dessert

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 450g ripe purple plums, halved and stoned
  • 350g caster sugar
  • 2 large egg whites
  • 300ml double cream
  • 1 tbsp Disaronno liqueur
  • 85g soft amaretti biscuits, roughly broken up

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  1. Line a 30 x 20cm tray with cling film. Put the plums in a pan with 2 tbsp water and 110g of the sugar. Cover with a lid and stew over a medium heat for 10 mins until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool.
  2. Put the remaining sugar in a pan with 150ml water, and dissolve over a low heat. Boil for 5 mins or until the mixture reaches 120C on a cooking thermometer.
  3. To make the meringue base, whisk the egg whites until stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick. In another bowl, softly whip the cream, then gently fold in the liqueur, plum pulp, biscuits and the meringue. Pour into the tin, cover with cling film and freeze for a few hrs until set. To serve, remove from the freezer 5 mins before scooping into balls.

Recipe from Good Food magazine, September 2012

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Show comments
davidson's picture
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Sorry Lucy only just seen your question. Yes it was just as good as the cream version, everyone loved it and wanted the recipe. It didn't seem at all grainy so all in all a much healthier version, not sure how many calories it has reduced to.

davidson's picture
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Ok, finally had a go with using 0% greek yoghurt & half-fat creme fraiche, I used 150ml of each. Has just gone in freezer and tasted just as good as the version I made with double cream last year. Hope it will not go grainy when it freezes, the meringue should prevent this. Keeping it for my Mum's 91st birthday the week after next, will give feedback on the results when we eat it!!

lucyharley's picture

Did it work with Greek yoghurt and creme fraiche?

pondwater's picture
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Makes an impressive dessert. However, I found it too sweet. Next time, I'll omit adding sugar to the plums and just make the sugar syrup as per instructions. Otherwise, received lots of praise from the entire family!

sjcraven's picture

Absolutely gorgeous - easily the most interesting iced dessert we've had for a while.

Definitely a recipe where you need all ingredients assembeked before you start.

Used crunchy Ameretti biscuits without soaking and they added a nice texture - we couldn't find a soft version?

I didn't sieve out the blitzed plum skins as they didn't affect tge appearance or taste and it keeps the fibre and vitamins in (makes you feel a little virtuous when eating :o). I also added the liqueur to the plum purée at this stage.

Hold back a small amount the plum purée mix to swirl through the folded mixture - this gives the ripple effect in the photo - if you don't it ends up just being pinky purple throughout.

Great recipe - very much an ooh moment for a special meal.

davidson's picture
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Stunning - I'm amazed it made it as far as the freezer as my husband and I kept 'testing' it. Had intended it for a family lunch but it didn't as we ate it!!!

Couldn't get the soft amaretti biscuits so soaked crushed up crisp ones in the liqueur for a couple of hours before adding as per the recipe.

Am going to have a go next time using some 0% greek yoghurt with the cream to try and reduce the calories as it is soooo delicious. Will feedback on this when I have tried it

Crumbortwo's picture

Waitrose sell soft amaretti biscuits.