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Amarena and Coconut Semifreddo

By: chabba

150 g whole yogurt (mine is homemade)

210 g Italian meringue

500 g sweetened whipped cream

5 spoonfuls Fabbri Amarena syrup 

8 spoonfuls coconut flour

A few drops of red food coloring 

Fabbri Amarena for decoration

Coconut sweets for decoration


20 - 60 minutes


x 8



Whip the cream in a bowl, add the yogurt and continue beating for a few minutes.  When the mixture is stiff, add the meringue and stir well. Add the coconut and amarena syrup, as well as a few drops of red food coloring to make everything pink. Pour the mixture into a mold and place the mold in the freezer for one day.  Take the mold out of the freezer, pour hot water around it and turn out the dessert before serving. Decorate with amarenas, coconut and toppings. Leave the semifreddo at room temperature for half an hour before serving.

Recipe by chabba