Semi Freddo with Candied Ginger and Toasted Macadamia Nuts

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Serves 6-8

• 1 1/3 cups heavy cream

• 1/2 cup sugar

• 1/2 teaspoon pure vanilla extract

• 3 eggs separated

• 1/4 cup candied ginger roughly chopped

• 1/3 cup toasted salted macadamia nuts roughly chopped

Lightly oil a 9" loaf pan and line it with plastic wrap. Let the excess plastic drape over the sides.

Whip the cream until stiff peaks form. cover and chill while you prepare the other parts. Whip together the egg yolks,  vanilla extract and half of the sugar, until the mixture is thick, pale and doubled in volume and set aside. Whip the egg whites until frothy. slowly add the remaining sugar and whip until stiff peaks form.

Fold the whipped cream into the yolk mixture. once they are well combined, gently fold in the whipped egg whites, a third at a time. you want to do this as gently as possible yet as quick as possible until the mixture is all well combined. Fold in the ginger and macadamia nuts. Pour the mixture into the mould and tap the pan on the counter gently to ensure the mixture is settled and even. place a pieces of plastic wrap over the pan, touching the mixture and smooth it out.

Freeze for at least 4 hours, preferably overnight