Spiced Semifreddo

By Bexter

This frozen mousse-like dessert does not require an ice cream maker to prepare. While the version below is family-friendly, folding in 11/2 oz (45 mL) of Bailey’s Irish Cream right before freezing would make this a delectable grown-up treat.

Ingredients

• 4 large egg whites
• Pinch salt
• 1/2 cup (125 mL) icing sugar, sifted
• 2 cups (500 mL) whipping cream
• 1/2 cup (125 mL) pure maple syrup
• 2 tbsp (25 mL) fancy molasses
• 1 tsp (5 mL) vanilla extract
• 2 tsp (10 mL) ground ginger
• 1/2 tsp (2 mL) ground cinnamon
• 1/4 tsp (1 mL) ground allspice
• 18 to 24 Maple Gingerbread Cut-Out Cookies

Details

Servings 8

Preparation

Step 1

1 Line a 9 x 5-inch (2L) loaf pan with plastic wrap, so that the plastic wrap hangs over the edges of the pan.

2 In a mixer fitted with the whisk attachment, or with electric beaters, whip the egg whites and salt until foamy. Reduce the speed and add the icing sugar. Increase the mixer speed to high and whip the egg whites until they hold stiff peaks. Set aside.

3 In a separate (or cleaned) bowl, whip the cream until it holds a soft peak, then stir in the maple syrup, molasses, vanilla and spices to blend. Fold the egg whites by hand into the whipped cream in 2 additions, until evenly incorporated (the mixture will loosen a little as you fold it together). Scrape the mixture into the prepared pan and spread evenly. Cover the semifreddo with plastic wrap and freeze until firm, at least 6 hours.

4 To serve the semifreddo, unwrap the pan and turn out the dessert onto a serving plate, peeling off the plastic wrap. You can use a palette knife to smooth any wrinkles from the wrap and then garnish with gingerbread cutouts. The completed dessert, with the cookies, can be kept in the freezer until ready to serve, up to 3 days, but let the semifreddo sit out of the freezer for 15 minutes before slicing.