Recipe

Pineapple Semifreddo Recipe

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Ingredients

Directions

Step #1 Spray a 9 1/4 by 5 1/4 by 3-inch (6-c) metal loaf pan lightly with nonstick spray.
Step #2 Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.
Step #3 In a medium bowl, whip the heavy cream, powdered sugar, & vanilla until stiff peaks form.
Step #4 Set aside.
Step #5 In another medium bowl, whip egg whites until foamy.
Step #6 With the mixer on, slowly add the simple syrup.
Step #7 Continue beating on high speed until the mixture is glossy & doubles in volume, about 7 to 10 mins.
Step #8 Using a large rubber spatula, fold the pineapple into the egg whites.
Step #9 Fold the whipped cream into the egg white mixture.
Step #10 Gently, spoon the mixture into the loaf pan.
Step #11 Fold over the plastic wrap to cover & freeze for 8 hrs (or up to 1 month).
Step #12 To serve: Unfold the plastic wrap.
Step #13 Invert the semifreddo onto a cutting board.
Step #14 Remove the plastic wrap.
Step #15 Cut the semifreddo into 1-inch thick slices.
Step #16 Place on individual serving plates & top each slice with the crushed amaretti cookies.
Enjoy the Pineapple Semifreddo recipe