Pendolino’s Spumoni Semifreddo

steps

Make the whipped cream:

1. Begin by separating your eggs
2. In a stand mixer, whip heavy cream and vanilla on medium-low speed. Increase speed every 30-45 seconds until medium-high speed. Continue mixing until soft peaks form.
3. Transfer to a bowl and place in the refrigerator.

Make the pâte à bombe:

1. In a clean stand mixer, whisk yolks and sugar on slow speed for 45 seconds.
2. Whisk on high speed for 6-8 minutes until mixture is thick and three times the original size.
3. Transfer to a large bowl and place in the fridge. (Pro tip: Use the largest bowl for this mixture, as the whipped cream and meringue will be added in later)

Make the meringue:

1. In a clean stand mixer, whisk egg whites until frothy, then add sugar slowly. Mix for 20 seconds, then increase speed and mix for one minute. Increase again and mix for another minute. Increase speed again and mix until whites are smooth, glossy, and create soft peaks.

To combine:

1. Add  one third of the whipped cream and one third of the meringue to the pâte á bombe. Begin folding the foam togethers until you have a homogenous mixture.
2. Once a cohesive mixture has been formed, add more meringue and whipped cream, then fold, add, then fold again. 
3. After three additions of whipped cream and meringue, fold until mixture is homogeneous.

Make the Amarena cherry puree: 

1. In a blender, add Amarena cherries and a bit of water. Blend until smooth. 
2. Set aside some whole cherries to slice and add to the semifreddo later.

Make the pistachio butter: 

1. In a convection oven, toast raw pistachios at 325 degrees for 12 minutes.
2. In a food processor, add toasted pistachios and process until pistachios are finely ground.
3. Add a bit of canola oil and a pinch of salt, allowing a smooth puree to form. 

Make the Spumoni: 

1. Separate the semifreddo base evenly into three bowls. Set two in the fridge to chill while you work with the first. Add ¼ cup Amarena cherry puree and a pinch of salt and fold until fully incorporated. 
2. Grab a second bowl, add 2 tablespoons of vanilla bean paste and a pinch of salt, and fold. Set aside.
3. Grab the third and final bowl, add 1/4 cup pistachio butter, a pinch of salt, and fold.

To assemble:

1. In a bread loaf pan, begin by layering the cherry mixture at the bottom. Add halved Amarena cherries and use a spatula to place and smooth.
2. Add vanilla layer and smooth with a spatula.
3. Add pistachio layer and smooth with a spatula.
4. Cover the pan with plastic wrap making sure not to press down on the semifreddo. Place in the freezer until ready to serve.

To serve:

1. Invert pan onto serving plate to remove semifreddo. Slice to desired thickness
2. Let the semifreddo temper at room temperature a few minutes before serving. Drizzle with extra virgin olive oil and flaky sea salt.