SEMIFREDDO WITH RASPBERRIES AND PISTACHIOS

Looking for a refreshing summer dessert that’ll blow your mind? Get ready to dazzle your guests with this fruity Italian recipe.

Servings: 6 to 8

INGREDIENTS

• 14 ounces frozen raspberries, thawed

• 12 ounces heavy whipping cream

• 3 eggs, separated

• 1/2 cup white sugar

• 1 teaspoon vanilla

• 1 cup pistachios, coarsely chopped

• 1 cup whole pistachios for garnish

• 7 ounces fresh raspberries for garnish

• 1 tablespoon icing sugar for garnish

• A few mint leaves for garnish

Directions

1. Place a standard-size loaf pan in the freezer.

2. In a large bowl, whip the cream until it forms soft peaks using a mixer or whisk.

3. In another bowl, whisk the egg yolks, sugar and vanilla until pale yellow and smooth.

4. In another bowl, beat the egg whites until stiff peaks form.

5. Pour and gently mix the egg yolk mixture and the whipped egg whites into the large bowl containing the whipped cream.

6. Remove the loaf pan from the freezer and pour in the mixture.

7. Cover with plastic wrap and freeze for at least 6 hours or overnight.

8. Remove from the freezer 15 to 20 minutes before serving.

9. Spread the thawed raspberries over the mixture. Cover the thawed raspberries with the chopped pistachios. Carefully invert onto a serving plate. Garnish the top with whole pistachios, fresh raspberries, icing sugar and a few mint leaves and serve.