An airy dessert, this creamy semifreddo can stand alone on the dessert platter or top a cake as a dreamy icing. Using whipped raw egg whites (be sure they are from very fresh eggs) adds lift to this easy dessert, and slowly folding the meringue into the cream gives it a light texture. Save time by freezing it the day before, and sprinkle some cracked pistachios on top for a crunch.
Recipe information
Yield
Makes 2 quarts
Ingredients
Preparation
Step 1
Pulse 1 cup of pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add the remaining 1/2 cup pistachios and pulse until just coarsely ground.
Step 2
Beat the egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in the remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase the speed to high and beat until the meringue just holds stiff, glossy peaks. Beat the cream with the almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
Step 3
Fold the meringue into the cream gently but thoroughly, then fold in the nut mixture in the same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.
