Italian Plum & Amaretti Freeze

Step 1: Prepare the Tray

• Line a 30 x 20 cm tray with cling film, ensuring that the film covers the bottom and extends over the edges. This will help with easy removal later.

Step 2: Stew the Plums

• Place 450 g of ripe purple plums, halved and pitted, in a medium saucepan.
• Add 2 tablespoons of water and 110 g of caster sugar to the pan.
• Cover the pan with a lid and cook over medium heat for about 10 minutes, stirring occasionally, until the plums have softened and released their juices.

Step 3: Make Plum Purée

• After cooking, allow the plums to cool slightly for about 5 minutes.
• Using a hand blender, puree the plums until smooth.
• To remove the skins, pass the mixture through a fine sieve into a bowl, using the back of a spoon to push the pulp through. Discard the skins.
• Allow the plum purée to cool completely at room temperature.

Step 4: Create Sugar Syrup

• In a clean saucepan, combine the remaining 240 g of caster sugar (the total sugar is 350 g, minus the 110 g used for the plums) with 150 ml of water.
• Heat gently over low heat, stirring until the sugar is completely dissolved.
• Increase the heat and bring the mixture to a boil.
• Use a cooking thermometer to monitor the temperature; cook for about 5 minutes or until it reaches 120°C (248°F).

Step 5: Prepare Meringue Base

• In a mixing bowl, use an electric whisk to beat 2 large egg whites until stiff peaks form (the mixture should hold its shape when the beaters are lifted).
• With the beaters running, carefully and slowly pour the hot sugar syrup into the egg whites in a thin stream. Be cautious to avoid splattering.
• Continue whisking until the meringue is thick, glossy, and holds stiff peaks, which should take about 5 minutes.

Step 6: Combine Ingredients

• In another large mixing bowl, softly whip 300 ml of double cream until it forms soft peaks. Be careful not to over-whip, as you want a smooth consistency.
• Gently fold in the cooled plum purée, 1 tablespoon of Disaronno liqueur, and the 85 g of roughly broken amaretti biscuits.
• Finally, fold in the meringue mixture, being careful not to deflate it, until fully combined and smooth.

Step 7: Freeze the Mixture

• Pour the combined mixture into the prepared tray, spreading it evenly with a spatula.
• Cover the surface with cling film to prevent ice crystals from forming.
• Freeze for at least 4 hours or until the semifreddo is fully set and firm.

Step 8: Serve

• About 5 minutes before serving, remove the tray from the freezer to allow it to soften slightly.
• Carefully lift the semifreddo out of the tray using the cling film, then cut into desired portions or scoop into balls using an ice cream scoop.
• Serve immediately, garnished with additional crushed amaretti or fresh fruit if desired.