As a good Italian girl that i am, my love for semifreddos goes a long way.
I was thinking of a recipe to link up to a friend's website's Hawaiian Luau Party and decided on adding cashews to this dessert, since cashews are grown and widely available in Hawaii.
You can mix fresh fruit, nuts and cookies. Just play around with the recipe and you can't go wrong.
1 1/2 cups salted cashews
1 cup sugar
6 large egg whites, room temperature
2 cups chilled heavy cream
1/4 teaspoon vanilla
Cut 2 pieces of parchment paper to fit the bottom of a loaf pan. Grease 2 loaf pans and place paper on bottom, spray a bit more on top of paper.
In a food processor, pulse 1 cup of cashews with 3/4 cup of sugar until finely ground.
Add remaining 1/2 cup of cashews and pulse until coarsely ground.
In the bowl of a electric mixer (make sure it is very clean and dry), beat egg whites until soft peaks form. Add remaining 1/4 cup of sugar and beat on high until it holds stiff, glossy peaks.
Beat cream and vanilla until soft peaks form.
Gently fold cream into meringue(egg whites), then fold in nut mixture throughly. Pour mixture into prepared pans. Cover tightly with plastic film and freeze for at least 4 hours.
Remove from freezer 5 minutes before serving. Run a knife or spatula thru the sides of the pan and turn semifreddo into serving plate. Pour warm salted caramel sauce over it and serve immediately.