Pineapple Semifreddo

Show: Episode:

Picture of Pineapple Semifreddo Recipe Photo: Pineapple Semifreddo Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 48 Reviews
Total Time:
8 hr 35 min
Prep
30 min
Inactive
8 hr 0 min
Cook
5 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 egg whites
  • 1/2 cup simple syrup, recipe follows
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 cup crushed amaretti cookies, for sprinkling

Directions

Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.

In another medium bowl, whip egg whites until foamy. With the mixer on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes.

Using a large rubber spatula, fold the pineapple into the egg whites. Fold the whipped cream into the egg white mixture. Gently, spoon the mixture into the loaf pan. Fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month).

To serve: Unfold the plastic wrap. Invert the semifreddo onto a cutting board. Remove the plastic wrap. Cut the semifreddo into 1-inch thick slices. Place on individual serving plates and top each slice with the crushed amaretti cookies.

Simple Syrup:

  • 1/4 cup water
  • 1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container.

Yield: 1/2 cup

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 48 reviews

  • on February 18, 2013

    Flag

    Fabulous recipe!! Easy to make and packed full of flavor. This is a light and refreshing dessert. I have family members who are not dessert eaters who love this dessert. This is becoming a stable recipe in my family. Thanks Giada!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 28, 2011

    Flag

    I made this desert for friends 20+ years. Everyone loved it!
    It was light and creamy just as Giada said it would be.
    However, you must DRAIN the pineapple, or your end result
    WILL be icy.
    I even pressed the pineapple into the strainer to get out as much
    liquid as possible. I also used this liquid in place of water for the
    simple syrup mixture, and added the juice of 1/2 small lemon. Please
    fresh lemon juice. It adds flavor with a small bit a tartness. Just
    the right touch. Unable to find the Amaretti cookies. I chose to slice
    up some Utah peaches (any other will do cooked them for a few
    minutes adding DiSarrono Amaretto liquer. WOW! What a great
    end result. I will definitely make this again and again, experimenting
    with different fruits, toppings, etc.
    Thank You Giada. This dessert is so easy and elegant to serve.
    CK in CO

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 26, 2011

    Flag

    I make other kinds of frozen desserts and found this to be flavorless but sweet. I actually thought it might be better if you put some lemon juice, so, when I was eating a slice, I poured a bit of lemon juice I had in a fridge and it was difinately better that way. I don't know why Giada didn't come up with the idea since she seems to use a lot of lemon juice in her cooking!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.