Cherry & Pistachio Semifreddo

For an 18 cm silicone mould, 5 cm high

Cherry Confit

Ingredients

• 280 g cherries, marinated in Maraschino liqueur
• 15–20 g sugar
• 8 g cornflour
• 1–2 tsp lemon juice

Method
Pour the cherries, along with the Maraschino liqueur, into a pan. Add the sugar and heat until boiling. Dissolve the cornflour in a small amount of cold water and stir it into the cherries. Simmer for about 30–60 seconds, until the mixture thickens. Remove from the heat, stir in the lemon juice, and cool completely.

Semifreddo

Ingredients

• 2 eggs
• 70 g sugar (35 g for the yolks, 35 g for the whites)
• 220 ml whipping cream (35–36%)
• 1 tsp vanilla paste
• pinch of salt
• 50–60 g roasted, chopped pistachios

Method

• Separate the egg yolks from the whites.
• Whisk the yolks with 35 g of sugar for about 5–7 minutes, until the mixture becomes very pale and airy.
• Whisk the whites with the remaining 35 g of sugar until you have a stiff, glossy meringue.
• Whip the cream with the vanilla to soft peaks.
• Gently fold the yolk mixture into the cream. Then fold in the meringue in 2–3 additions. Finally, fold in the chopped pistachios.

Assembly

• Line the base of the mould with fresh cherry halves, cut-side down against the silicone (optional).
• Pour in half of the semifreddo mixture.
• Spoon over some of the cherry confit and gently marble it through.
• Pour in the remaining semifreddo mixture.
• Arrange dry ladyfingers on top.
• Freeze for at least 8 hours, ideally overnight.

Decoration

Once unmoulded, decorate the sides with ladyfingers. Top with fresh cherries, chopped pistachios, and dark chocolate shavings. Amarena cherries in syrup work beautifully too, among other options.

Alternative — Heat-Treated Eggs

If you'd prefer not to use raw eggs:

Yolks: Heat 2 egg yolks with 35 g sugar over a bain-marie, whisking constantly, until they reach 65–68°C. Then whisk until the mixture cools completely and becomes very light and airy.

Whites: Heat 2 egg whites with 35 g sugar over a bain-marie to 70–72°C, stirring constantly. Then whisk until you have a stiff, glossy Swiss meringue.

Continue making the semifreddo the same way as in the main recipe.

"Written by Diana Bulanova"