From my story “The Italian Team”
2 large eggs
¼ cup plus 1 tbsp granulated sugar
½ tsp vanilla extract
1 ½ cups heavy cream
½- 7 oz. package of amaretti cookies
2 tbsp sugar
In a glass bowl placed over a sauce pan of simmering water, whisk the eggs and sugar until pale yellow and thick, about 6 minutes. Remove bowl from heat and continue beating until the eggs have cooled, another 3 to 5 minutes. Stir in the vanilla extract.
In a large chilled bowl beat the heavy cream with 1 tbsp sugar to stiff peaks.
Gently combine the eggs and whipped cream. Transfer one half of this mixture to the prepared loaf pan. Top with the crushed amaretti cookies, then top those with the remaining cream/egg mixture. Cover with plastic wrap and freeze for 4 to 6 hours or overnight.
Slice and pit the apricots, slicing each into 8 slices. Toss them in a bowl with 2 tbsp sugar and then transfer to a cookie sheet or half-sheet pan lined with foil. Roast in a 400˚F oven until they just begin to brown, about 15 minutes. Serve warm or cold over slices of the semifreddo.