By Martine ACKNIN du blog Gâteau Passion
Level of difficulty Easy
Preparation time 25mins
Cost Average budget
Line the tin with greaseproof paper.
Crush the meringues, add the praline, then the beaten egg yolks.
Beat the egg whites until stiff, add their vanilla sugar, then add in two goes to the preparation.
Whip the cream without sugar, and stir in two goes to the mixture. Pour into the prepared tin, smooth the top, and cover with cling film. Place in the freezer.
Just before serving, remove the semifreddo from the tin onto a serving plate, sprinkle with toasted slivered almonds, and serve.
The semifreddo is ready to be served when it starts to soften.
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