Pineapple Semifreddo

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 3 egg whites
• 1/2 cup simple syrup, recipe follows
• 1 (20 ounce) can crushed pineapple, drained
• 1 cup crushed amaretti cookie, for sprinkling

Recipe

• 1 spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray.
• 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.
• 3 in a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
• 4 set aside.
• 5 in another medium bowl, whip egg whites until foamy.
• 6 with the mixer on, slowly add the simple syrup.
• 7 continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes.
• 8 using a large rubber spatula, fold the pineapple into the egg whites.
• 9 fold the whipped cream into the egg mixture.
• 10 gently, spoon the mixture into the loaf pan.
• 11 fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month).
• 12 to serve: unfold the plastic wrap.
• 13 invert the semifreddo onto a cutting board.
• 14 remove the plastic wrap.
• 15 cut the semifreddo into 1-inch thick slices.
• 16 place on individual serving plates and top each slice with the crushed amaretti cookies.