This dessert refreezes quite well. Make it several days before you need it, and serve leftovers on another occasion.
Servings: 8 to 10
Ready Time: 12 hours, including freezing
Wine Pairings: One is hard-pressed to find much in the way of good kosher dessert wines in Canada, which is a shame. This recipes deserve something more regal than the old Passover standby, Manischewitz, unless you harbour a nostalgic affection for the grapey elixir in the square bottle. Let me offer a few hard-to-find selections, some only moderately sweet, that could work. From Italy: Bartenura Malvasia; Bartenura Asti; Borgo Reale Malvasia Frizzante; Les Floreales Moscato; Sara Bee Moscato; and Sentieri Ebraici. From Austria: Hafner Gewurztraminer Icewine and Hafner Neusiedler. -Beppi Crosariol
Ingredients
1/3 cup chopped pistachios, lightly toasted, optional
1 cup whipping cream
3 egg whites
1 tbsp lemon juice
Pinch of salt
3 cups fresh raspberries
1/2 cup granulated sugar, plus 1 tbsp
3 eggs
Method
Spray a standard loaf pan with nonstick spray and line with parchment paper. Allow ends of parchment to hang over sides of pan by about 4 inches on all sides. Sprinkle bottom of pan with pistachios.
Whip cream in a large mixing bowl with an electric mixer until it holds firm peaks and refrigerate. Beat egg whites, lemon juice and salt in a separate bowl until stiff peaks form and reserve on the counter.
Purée 2 cups raspberries with 1 tbsp sugar in a blender until liquid. Strain to remove seeds.
Beat eggs and 1/2 cup sugar in a bowl set over a pot of simmering water until thickened and a thermometer reads 150F, about 5 minutes. Remove bowl from the pot and continue beating until slightly cooled, about 5 minutes longer. Gently fold in raspberry mixture to combine evenly.
Carefully fold beaten egg whites and whipped cream into the raspberry-egg mixture using a rubber spatula until no streaks remain. Pour half the semifreddo into prepared loaf pan. Arrange remaining 1 cup fresh raspberries on top, narrow ends up, and cover with rest of semifreddo. Run an offset spatula flush across the edges of the loaf pan to create a flat bottom. Cover loosely with the overhanging parchment, wrap the loaf pan tightly in plastic wrap and freeze until firm, about 6 hours or overnight.
Remove pan from freezer and run a paring knife along the sides. Unmould onto a serving dish. Lift pan and gently remove parchment paper. Serve immediately.
Lucy Waverman