Meringue

Part 3 of Semifreddo

Ingredients

• 1/4 granulated sugar
• 1 cup cold heavy cream to whip
• 2 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon table salt

Directions

1. Clean and dry the beaters.
2. Return the pan to the heat and maintain the water at a gentle simmer.
3. Put the egg whites, the remaining 1/4 cup of sugar, the cream of tartar, and salt in a large metal bowl and set it over the pan of water.
4. Beat on medium speed, occasionally scraping down the sides of the bowl with a clean silicone spatula, until light, fluffy, and shiny, about 3 minutes.
5. Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.
6. Once done, use a silicone spatula to gently fold the zabaglione into the meringue and then fold in the whipped cream until no streaks remain.
7. Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top.
8. Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.
9. After that time has passed, peel back the plastic wrap from the top of the semifreddo.
10. Invert the pan over a cutting board or serving platter.
11. Lift off the pan, holding the overhanging plastic down on one side and then the other.
12. Remove the plastic wrap.
13. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.
14. Slice the semifreddo crosswise into 1 inch thick pieces to serve.

Part 1 of Semifreddo

Semifreddo Prep

Part 2 of Semifreddo

Zabaglione