Italian Semifreddo (Semi-Frozen Almond Dessert)

Toast the almonds in a dry skillet over medium heat until fragrant and lightly golden (about 5-7 minutes). Let them cool, then roughly chop. Line a loaf pan (approx. 20x10 cm) or other rectangular dish with parchment paper, leaving an overhang on the sides.

In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Continuously whisk with a hand whisk for about 8-10 minutes until the mixture is light, thick, and frothy, reaching 70-75°C (160-167°F). Remove from heat and stir in the vanilla extract and Amaretto (if using). Let it cool to room temperature, stirring occasionally.

In another cold bowl, whip the cold heavy cream with a pinch of salt until stiff peaks form. Be careful not to over-whip, as it can become grainy.

Gently fold half of the whipped cream into the cooled egg mixture, then add the remaining cream and the toasted almonds. Mix until just combined. Pour the mixture into the prepared pan, smooth the top, and cover with the overhanging parchment paper or plastic wrap. Freeze for at least 6-8 hours, or ideally overnight.

Before serving, remove the semifreddo from the freezer 10-15 minutes in advance to soften slightly. Use the parchment paper to lift it out of the pan, slice with a knife dipped in hot water, and serve immediately. Garnish with extra toasted almonds or fresh berries.