This looks fantastic! Any reason you couldn't freeze this in a loaf/casserole pan (which is the only way I've made semifreddo), and then slice and...
... top with the sauce & nuts? (i.e is the texture conducive to slicing?) Also, curious about your thoughts re: using / leaving out whipped egg whites? Is your version richer & the other (more traditional?) version lighter? Thanks for any input!
Recipe question for: Saffron Semifreddo with Cherry-Cardamom Syrup and Salted Honey-Hazelnuts
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