Recipe for Semifreddo with Amaretti

Whip the egg whites until stiff peaks form. Set aside in a bowl. In the mixing bowl, combine the sugar and the egg yolks. Then add the cream, the mascarpone, and the seeds from half a vanilla pod. Mix everything well.

To finish, using a spatula, add the slightly crushed cookies and the whipped egg whites. Gently mix and finish by adding the raspberries. Cover a mold with plastic wrap and pour the mixture in. Place in the freezer for at least 8 hours. Take the frozen cake out 10 minutes before serving.