Strawberry-Pistachio Semifreddo
Serves: 10x5 inch loaf
  • 2 cups (400 grams) granulated sugar, divided
  • ¼ cup (57 grams) plus 1½ tablespoons (21 grams) water, divided
  • 1⅓ cups (164 grams) raw pistachios
  • 6 large egg whites (180 grams), room temperature
  • ⅛ teaspoon kosher salt
  • 1¾ (420 grams) heavy whipping cream
  • 1 teaspoon (4 grams) vanilla extract
  • Strawberry Sauce (recipe follows)
  • Garnish: fresh strawberries
  1. In a small saucepan, stir together ¾ cup (150 grams) sugar and 1½ tablespoons (21 grams) water until a wet sand consistency is reached. Heat over medium-high heat, and stir until sugar is dissolved. (Do not stir after it starts to boil.) Boil until sugar turns a light caramel color throughout. Remove from heat; stir in pistachios. Pour mixture onto a nonstick baking mat, and let cool completely, about 30 minutes. Break up caramelized pistachios and roughly chop, or pulse in a food processor. Set aside.
  2. Line a 10x5-inch loaf pan with plastic wrap, letting excess extend over sides of pan. Place pan in freezer.
  3. In a small saucepan, stir together remaining 1¼ cups (250 grams) sugar and remaining ¼ cup (57 grams) water. Heat over medium-high heat, and stir until sugar is dissolved. (Do not stir after it starts to boil.) Boil until a candy thermometer registers 238°F (114°C).
  4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt at medium-high speed until soft peaks form. With mixer running, add hot sugar syrup in a slow, steady stream, beating until meringue is stiff and cool, about 5 minutes. Transfer to a large bowl; set aside.
  5. Clean bowl of stand mixer and whisk attachment. Using the whisk attachment, beat cream and vanilla at medium-high speed until stiff peaks form. Fold whipped cream into meringue in 2 batches. Reserve ½ cup caramelized pistachios for garnish. Fold remaining caramelized pistachios into meringue.
  6. Scoop one-third of meringue mixture into bottom of prepared pan. Top with ⅓ cup Strawberry Sauce, and swirl gently with a spoon. Repeat layers twice. Cover with a piece of plastic wrap, and freeze for 24 hours.
  7. When ready to serve, turn out loaf onto a chilled serving platter. Top with remaining ¾ cup Strawberry Sauce and reserved ½ cup caramelized pistachios. Garnish with strawberries, if desired. Serve immediately.
Recipe by Bake from Scratch at