Raspberry Semifreddo


2 eggs, separated
1 cup cream, 35% fat
1/4 cup sugar
1 tsp vanilla extract
1/4 cup pistachios, (roasted and unshelled)
a handful of fresh raspberries

Beat egg whites until white peaks and set aside. In a separate bowl whip the cream. Carefully fold the whites into the cream.

In a separate bowl, beat egg yolks with sugar and vanilla.

Fold egg yolk mixture into cream mixture and fold gently to combine.

Line a loaf pan with plastic wrap and pour semifreddo in, smoothing the top with an offset spatula. Place in freezer for at least 4 hours.

Before serving, put in the fridge 20 minutes to thaw slightly.

A Note From feedfeed

Light and refreshing, this raspberry pistachio semifreddo is an incredible holiday dessert❄
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