Limoncello Semifreddo with Almond Biscotti Crumble

First, prepare the almond biscotti crumble: Preheat oven to 350°F (175°C).

Coarsely crush the biscotti into small pieces. You can use a food processor for a more fine crumble.

In a bowl, combine the crushed biscotti, almonds, melted butter and brown sugar.

Spread the mixture onto a baking sheet and bake for 5-7 minutes, or until golden brown. Let cool completely.

For the semifreddo: In a large bowl, whip the heavy cream until stiff peaks form. Set aside.

In a separate, clean bowl, beat the egg whites with the granulated sugar until stiff, glossy peaks form.

Gently fold the whipped egg whites into the whipped cream.

Stir in the limoncello and lemon zest, being careful not to deflate the mixture.

Pour the semifreddo mixture into a loaf pan or individual molds. Cover with plastic wrap and freeze for at least 4 hours, or preferably overnight.

To serve, let the semifreddo sit at room temperature for a few minutes to soften slightly.

Spoon or slice the semifreddo and sprinkle with the almond biscotti crumble.