Combine the yogurt and confectioner’s sugar. Fold in delicately the whipped cream and the egg whites whipped into stiff peaks. Place the amarena cherries at the bottom of a dessert mold (I used the fluted bundt from Pedrini’s "Le Lillotte" line) and then the yogurt and cream mixture, cover with plastic wrap and chill in the freezer for at least 3 hours. I recommend adding 2 sheets of gelatin. I didn’t, and after being out of the freezer for a couple of minutes the semifreddo began to melt!!!
Recipe by LAURA