Andrea da Merano's Semifreddo di Amaretti With Fresh Peaches

• 6 egg yolks
• 1/2 cup amaretto cookie crumbs
• 1 tablespoon amaretto liqueur
• 3 egg whites
• 1 cup sifted confectioners' sugar
• 1 1/2 cups heavy cream
• 2 pounds ripe peaches
• 1 tablespoon lemon juice
• Lightly crushed amaretto cookies for garnish

1. In the bowl of an electric mixer, beat the egg yolks until they thicken.
2. Add the amaretto cookie crumbs and continue beating 5 minutes, scraping the sides of the bowl periodically, until the mixture becomes quite light in color and very thick.
3. Stir in the liqueur.
4. In a clean, dry bowl beat the egg whites until they foam.
5. With the mixer at high speed continue beating, gradually adding 1/2 cup of the confectioners' sugar.
6. Beat until the egg whites hold firm peaks, about 3 minutes longer.
7. In a chilled bowl beat the cream until it holds soft peaks.
8. Fold the egg whites and cream together.
9. Fold one-quarter of the cream and egg white mixture into the egg yolk mixture until well blended.
10. Gently fold in the remaining cream and egg white mixture.
11. Spread the mixture in 12 individual 1/2-cup custard cups or 8 six-ounce custard cups or molds or a 6-cup loaf pan or mold; cover with plastic wrap and freeze several hours or overnight.
12. The semifreddo will keep at least a week in the freezer.
13. Shortly before serving, plunge the peaches into boiling water 15 seconds, rinse under cold water, peel, pit and cut them into thin slices.
14. Toss with remaining 1/2 cup of confectioners' sugar and the lemon juice.
15. Dip the mold or molds briefly into hot water and turn out onto individual chilled plates or a serving platter.
16. Surround with peach slices.
17. Sprinkle the semifreddo with crumbled amaretto cookies and serve.

egg yolks, cookie crumbs, liqueur, egg whites, sugar, heavy cream, peaches, lemon juice

Taken from cooking.nytimes.com/recipes/4472 (may not work)