- 8 large egg yolks
- Zest of 1 lemon
- Freshly squeezed juice of 1 lemon
- 3/4 cup sugar
- 1 cup of Fabbri candied chunks of ginger in syrup (plus more for serving)
- 2 cups chilled heavy cream
- 1 1/2 cup of crushed Amaretto cookies
Line a standard 8 1/2-by-4 1/2-inch freezer-proof loaf pan with plastic wrap with some hanging over the edges of the pan. Drain the ginger and chop lightly; reserve the syrup. Whisk the egg yolks, lemon zest, juice, and sugar in a large metal bowl. Set the bowl over a saucepan of simmering water and whisk constantly until the mixture is light and fluffy, 5 to 6 minutes. With an electric mixer, beat on high until thick and light and the mixture has cooled down. Place in the refrigerator. Whip the cream to stiff peaks. Slowly stir in 2 tablespoons of the reserved ginger syrup, being careful not to allow the peaks to drop under the added liquid. Fold the chopped ginger and whipped cream gently into the yolk mixture, taking care not to deflate it.
Line the bottom of the pan with 1/3 of the crushed amaretti, spread evenly to cover the bottom. Spoon 1/2 of the mixture to the loaf pan over the amaretto crumbs. Tap the pan on the counter a few times to remove any air bubbles. Sprinkle evenly another 1/3 of the amaretto cookie crumbs over the mixture and finish by covering the top evenly with the remaining 1/3 of the crushed amaretto cookies. Tap the pan on the counter to settle the mixture, then snuggly cover with the overlapping plastic wrap. With a new piece of plastic wrap, seal all tightly, and freeze until completely firm, best overnight.
To serve, dip a knife into a glass of hot water. Invert and unwrap the semifreddo. Remove the plastic wrap and cut into slices with the hot knife, wiping off the knife between cuts. Top with chunks of candied ginger and some sauce to serve.