Pistachio Nutella Semifreddo, Halva Cookie Crust, Toasty Meringue

Directions

1. Swiss Meringue
2. Beat the egg whites, extracts, cream of tartar, and salt until frothy and bubbly- about a few minutes.
3. Slowly add in the granulated sugar, a little bit at a time, and keep beating until the egg whites are glossy and have stiff peaks. Voila. Use as desired.

1. Semifreddo
2. Line a 9x5 loaf pan with plastic wrap. This will make it easier to remove the semifreddo in the end.
3. Make the crust. In a small food processor, blitz together the halva and graham crackers. Press the mixture into the bottom of the loaf pan.
4. Make the custard. Fill a medium saucepan with a few inches of water and bring it to a simmer over medium to medium-low heat. In the large bowl, whisk together the eggs, sugar, vanilla, and salt. Place the bowl over the simmering water and whisk until the egg mixture becomes pale yellow, glossy, and thick. Check the temperature and keep whisking until you reach 160 degrees Fahrenheit. This should take roughly 8-10 minutes. Remove and let cool for about 20 minutes.
5. Beat the heavy cream and pudding mix to stiff peaks. Fold the whipped cream into the cooled egg mixture. Try not to deflate the cream so mix just until combined.
6. Pour half the custard mix in the prepared pan. Drizzle a few heaping tablespoons of the warm Nutella and then top with the remaining half of custard. Drizzle some more Nutella. Run a butter knife throughout the pan to create swirls throughout the semifreddo. Cover the top of the custard with the excess plastic wrap from the sides of the pan.
7. Place the pan in the freezer and freeze overnight.
8. When ready to serve, remove the pan from the freezer and gently run a small knife around the sides. Pull on the plastic wrap to help remove the semifreddo from the pan. Place on a serving platter or plate and remove the plastic wrap.
9. Cover the semifreddo in heaps of Swiss meringue and lightly (or deeply) toast with a kitchen torch. Sprinkle a few pistachios on top and serve.