DATE AND WALNUT SEMIFREDDO
Serves 8 Prep and cook time, 30 minutes; freezing time, 8 hours 6 large egg whites 1 pinch salt 240g/1 cup caster sugar 600ml double cream, chilled ¼ tsp almond extract 200g/1½ cups walnuts, chopped, plus extra to garnish 100g/¾ cup dates, chopped Beat the egg whites with a pinch of salt in a clean, oil-free mixing bowl with an electric whisk until softly peaked. Gradually whisk in the sugar, 1 tbsp at a time, until you have a stiffly peaked, glossy meringue. In a separate bowl, beat the cream with the almond extract until softly peaked. Fold the cream into the meringue mixture until just combined, and fold in the chopped walnuts and dates. Line an 18cm springform cake tin with two layers of cling film, letting the cling film hang over the edge of the tin. Spoon the mixture into the tin, smoothing the top flat with the back of a damp tablespoon. Cover and freeze overnight. To serve, remove from the freezer and let stand for 10 minutes. Turn out, using the cling film. Top with walnut halves. Use a knife dipped in hot water to cut the semifreddo into slices for serving.