Try this Semifreddo 1 c heavy whipping cream 1 t vanilla extract 3 lg. egg whites at rt. ½ c sugar plus 2 T sugar ¼ c water 1 T orange zest ½ c crushed chocolate wafer cookies Line a standard bread loaf pan with plastic wrap in both directions with enough overhang to cover the top. Place in freezer. Zest a large orange or two small ones, set aside. Separate egg whites and set aside. Whip cream to soft peaks, add vanilla, and refrigerate. Put egg whites under a stand mixer or have a hand held mixer ready. Put ½ c sugar and ¼ c water in a small sauce pan and begin heating on medium heat. The syrup is being heated to 238 degrees. When it reaches 210 degrees, start whipping the egg whites on medium speed. When frothy add remaining sugar slowly. Beat until soft peaks form. When syrup reaches 238 degrees, pour it into the egg whites in a thin stream avoiding the beaters or whisk as much as possible. Continue beating until the mixture is doubled in volume and glossy and at room temperature, about 4-5 minutes. Gently mix in with a spatula 1/3 of the whipped cream. Fold in the balance with the orange zest and 6 T of the crushed cookies. Add mixture to prepared pan, cover with plastic wrap and place in freezer for 6-8 hours at least. Unmold from pan using plastic wrap and sprinkle with remaining cookie pieces. Slice and serve immediately. The chocolate wafer cookies are usually found near the ice cream section of the store or Oreos with the filling scraped off will work as well.
My wife says it is like a kiss - cool and soft and sweet, then orange and chocolate, then warm and creamy, then gone too soon.
