Lemon & Pistachio Semifreddo

Lemon & Pistachio Semifreddo
Recipe type: desserts
  • 4 large eggs, separated
  • 1 whole egg
  • ¾ cup sugar
  • 1 tablespoon fresh lemon juice
  • 4 large egg whites at room temperature
  • 1 cup chilled whipping cream
  • ¾ cup chopped unsalted pistachios
  • Sliced fresh strawberries for garnish
  1. Line a metal loaf pan that is 9 x 5 x 3 inches deep with plastic wrap, leaving an overhang of about 2 inches all around.
  2. In the top of a double boiler set over simmering water, beat the 4 egg yolks and the one whole egg until light and fluffy.
  3. Add ¼ cup of the sugar and the fresh lemon juice and beat to combine.
  4. Continue beating until the custard is light and fluffy (about 5 minutes) and tripled in volume.
  5. Set aside to cool (can be refrigerated).
  6. This is the custard part. In a large bowl, beat the egg whites until they are frothy.
  7. Add the ¼ cup of sugar, a little at a time, and beat the whites until they hold stiff peaks.
  8. This is the meringue part. In another bowl, beat the whipping cream with the remaining ¼ cup of sugar until it holds stiff peaks.
  9. This is the cream part. Fold the whipping cream into the egg whites (meringue).
  10. Add the pistachios to the cream and meringue mixture to combine.
  11. Fold the cooled custard mixture into the cream and meringue mixture.
  12. Combine thoroughly.
  13. Pour the mixture into the loaf pan and smooth the top.
  14. Fold the plastic wrap over the top to cover completely.
  15. Put the pan in the freezer overnight.
  16. To serve, unmold the semifreddo onto a serving dish.
  17. Slice to order.
  18. Serve on chilled plates.
  19. Garnish with fresh strawberries and additional chopped pistachios.