Pineapple Semifreddo

Recipe by Pikake21
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READY IN: 8hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray.
  • Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.
  • In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Set aside.
  • In another medium bowl, whip egg whites until foamy.
  • With the mixer on, slowly add the simple syrup.
  • Continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes.
  • Using a large rubber spatula, fold the pineapple into the egg whites.
  • Fold the whipped cream into the egg white mixture.
  • Gently, spoon the mixture into the loaf pan.
  • Fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month).
  • To serve: Unfold the plastic wrap.
  • Invert the semifreddo onto a cutting board.
  • Remove the plastic wrap.
  • Cut the semifreddo into 1-inch thick slices.
  • Place on individual serving plates and top each slice with the crushed amaretti cookies.
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