How to make
A cake tin (40/12 cm) is completely and tightly covered on the inside with foil, but in a way that there's excess foil on the sides, outside of the cake tin, for easier removal of the semifreddo.
The biscuits of both types are put in a blender and blended into flour. Pour them into a bowl and add the melted butter. Mix everything very well with a fork so that the butter is properly distributed in the biscuits.
The mixture is poured into a long cake form (40/12 cm), pressed to the bottom of it and smoothed with the back of a spoon.
Mix the ricotta with the powdered sugar and mix with a spatula until you have a creamy mixture and add the almond essence.
Whip the cream, add the whole mixture with the ricotta and continue beating.
Pour half of the whipped mixture over the biscuits, scatter the halves of the cherries, sliced strawberries, a handful or two of raspberries and sprinkle generously with sliced almonds.
Pour the rest of the whipped cream on top and smooth it out. The Amaretti biscuits are arranged on top. Wrap it with foil.
The form with the semifreddo is placed in the freezer for 1 night.
When serving, you can drizzle melted chocolate with a fork.
The semifreddo with amaretti biscuits with a cherry and strawberry stuffing is a wonderful dessert.
