Traditional versions of this elegant dessert--which translates as “half cold”--rely on lots of whipped cream for the light texture; here a fluffy cooked meringue does the job equally well.
Make Ahead Tip: Prepare through Step 6. Freeze well-wrapped for up to 1 week.
To successfully unmold the semifreddo, it is important to use metal molds. If you have only glass or ceramic ramekins, simply serve directly from them.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
1 other carbohydrate, 1 1/2 fat