Toasted Almond Mango Meringue Semifreddo
1½ cup of heavy whipping cream, chilled
¾ cup sugar, divided into 3
1 tablespoon of pure vanilla extract
Pinch of kosher salt
3 large egg yolks
4 large egg whites
½ cup of sliced or crushed almonds, toasted
Line an 8-inch square pan with plastic wrap (with excess overhang) and freeze.
Using a hand mixer or stand mixer, beat the heavy cream, ¼ cup of the sugar, vanilla extract, and salt on high speed until stiff peaks form. Transfer to the refrigerator.
Set out a medium saucepan and 2 medium stainless steel bowls. In the first bowl, combine the egg yolks and ¼ cup of the sugar. In the second bowl, combine the egg whites and sugar.
Fill the saucepan with 1 inch of water and bring to a bare simmer over medium heat. Set the bowl of egg yolks on top and whisk until thick pale ribbons form and the mixture if very warm to the touch. Set aside.
With a clean whisk, do the same thing with the egg whites until the sugar has dissolved and the mixture is very warm. Note: Make sure that no yolk or heavy cream gets into the egg white mixture, as this will prevent it from forming peaks.
Remove from heat and beat with a mixer on high speed until stiff peaks form.
Fold the mangoes into the egg yolk mixture. Then fold this into the egg whites. Then fold this into the whipped cream.
Pour into the prepared pan and sprinkle the top with the crushed almonds. Cover with another layer of plastic wrap and freeze until firm, about 6 hours or overnight.
When ready to serve, cut into squares and serve with more fresh mangoes. Enjoy!