- 3 egg whites (L-sized eggs) at room temperature
- 150 g of halva
- 85 g of sugar
- 180 g of chilled 36% whipping cream from carton package (not from cup)
- Peel from 1 lemon
- Pinch of coarse-grained salt
- Sesame seed candies and halva for decoration purposes
Pad out bread pan (22-24 cm) with plastic wrap – cover bottom and sides. In a bowl, whip egg whites with sugar into fluffy and shiny meringue until the sugar melts completely. In another bowl, whip whipping cream with lemon peel into fluffy cream. Add meringue to whipped cream (in 3 portions), mix it carefully (but quickly) until ingredients combine, add crushed halva, and carefully mix it. Pour the mass into the pan and freeze for at least 5 hours. Serve semifreddo with sprinkled halva, sesame seed candies, and pinch of salt.