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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
Semifreddo, Italian for half-frozen, got its name because of its unique texture. Although frozen, this dessert stays soft and creamy, kind of like a cross between mousse and ice cream. Whereas ice cream is scooped, semifreddo is molded and sliced. Garnish this log with pretty toppings and serve it in the sukkah for a beautiful conversation starter.
Yields 2 logs
4 egg whites (reserve yolks for another purpose)
3/4 cup sugar, divided
1 (16-ounce) container Kineret Whipped Topping
1 cup shelled pistachios, divided, plus more for garnish
meringues, for garnish
fruit of choice, for garnish
Beat egg whites with an electric mixer. Just before peaks form, slowly add one-fourth cup sugar with mixer running. Set aside in a cool place.
Beat whipped topping until peaks form. With a spatula, gently fold it into the egg whites.
Using a food processor fitted with the S blade, crush a half cup of pistachios with remaining half cup sugar until very well crushed.
Add remaining half cup pistachios and pulse until chopped into chunks.
Fold into egg white-whipped cream mixture.
Line two small loaf pans with plastic wrap, leaving a little hanging over the edges for easy removal. Alternatively, you can use silicone loaf pans.
Pour mixture into prepared pans and freeze overnight. Immediately before serving, invert the semifreddo onto a platter and garnish with crushed pistachio, meringues, and fruit.
Photography by Chay Berger
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