Peanut Butter Semifreddo

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If you don't have an ice cream maker, this recipe for a peanut butter semifreddo is the perfect solution. It's a creamy italian dessert that means semi–frozen – an ideal treat for the summer.

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Steps

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Line an 8x4inch loaf pan with a large piece of plastic wrap , making sure it generously hangs over the sides.

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Warm 3 tbsp whipping cream with peanut butter and brown sugar in a small saucepan over medium heat , stirring until smooth.

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Set aside to cool.

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Meanwhile in a large bowl , beat egg whites with salt until frothy.

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Gradually add granulated sugar , increasing speed to mediumhigh.

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Beat until whites hold stiff peaks.

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Set aside.

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In a separate bowl , beat remaining whipping cream with vanilla until soft peaks form.

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Fold cooled peanut butter mixture into egg whites , then fold in whipping cream.

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Scrape into loaf pan , smoothing surface.

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Cover surface with overhanging plastic wrap , then cover with foil.

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Freeze overnight.

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Just before serving , unmold onto a cutting board and discard plastic wrap.

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For each serving , cut a 1inch thick slice , then slice diagonally into 2 triangles.

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To serve , stand one triangle upright against the other.

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Sprinkle with toasted peanuts.

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Exce.

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Ingredients

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whipping cream, peanut butter, brown sugar, egg whites, salt, granulated sugar, vanilla, peanuts