Ingredients for Pineapple Semifreddo
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/2 cup simple syrup
- 2 cups crushed fresh pineapple
- 1/4 cup crushed amaretti cookies
- nonstick cooking spray
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How to Make Pineapple Semifreddo
- Lightly spray a 9 1/4 x 5 1/4 x 3-inch metal loaf pan with nonstick cooking spray.
- Line the pan with plastic wrap, leaving extra overhang on the sides to cover the top later.
- In a medium bowl, beat 1 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form. Set aside.
- In another medium bowl, beat 3 large egg whites until foamy.
- With the mixer running, slowly add 1/2 cup simple syrup (equal parts sugar and water, heated until sugar dissolves).
- Continue beating on high speed until glossy and doubled in volume (about 7-10 minutes).
- Gently fold in 2 cups crushed fresh pineapple using a large rubber spatula.
- Fold in the whipped cream from step 3 until just combined.
- Carefully spoon the mixture into the prepared loaf pan.
- Fold the plastic wrap over the top to cover completely.
- Freeze for at least 8 hours, or preferably overnight.
- To serve, carefully unfold the plastic wrap.
- Invert the semifreddo onto a cutting board.
- Remove the plastic wrap.
- Cut into 1-inch thick slices.
- Arrange on serving plates and top each slice with crushed amaretti cookies (about 1/4 cup per serving).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
65g
Fat
45g
Carbs
6g
