Fruit and Cinnamon Semifreddo

Directions

1. 1
   Prepare a double boiler or fit a heatproof bowl over a small saucepan of simmering water.
2. 2
   In the bowl, combine the egg yolks and 1/2 cup of sugar, and whisk until frothy.
3. 3
   Transfer the bowl immediately to an ice bath, stirring occasionally, until cool.
4. 4
   Meanwhile, in a separate bowl, whip the heavy cream to medium peaks.
5. 5
   Fold the whipped cream into the cooled egg yolk mixture and then stir in the cinnamon.
6. 6
   In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture.
7. 7
   Pour the mixture into a loaf pan or small baking dish and freeze the mixture until soft-frozen, about 4 hours.
8. 8
   While the semifreddo freezes, toss berries with the lemon juice and remaining 1/4 cup of sugar in a small bowl.
9. 9
   Lightly mash with a fork to crush some of the berries.
10. 10
    To serve, spoon the semifreddo into individual dessert dishes, top with some of the berry mixture and garnish with shaved chocolate.