Dulce de Leche Semifreddo

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to boil the mixture.

3. 3

   Remove the saucepan from the heat and stir in the dulce de leche, unsalted butter, and vanilla extract until the butter is melted.

4. 4

   Let the mixture cool slightly, then whisk in the large eggs one at a time, followed by the pinch of salt and meringue powder.

   Tip: Whisk until the mixture is smooth and glossy.

5. 5

   Pour the mixture into a large mixing bowl and whip until it becomes stiff and holds its shape.

   Tip: Use an electric mixer or a whisk to whip the mixture.

6. 6

   In a separate bowl, sift together the confectioners' sugar, almond extract, and meringue powder.

7. 7

   Fold the sifted mixture into the whipped meringue mixture until well combined.

   Tip: Be careful not to deflate the meringue.

8. 8

   Pour the semifreddo mixture into a 20cm x 20cm x 5cm (8x8x2 inch) baking dish or a metal loaf pan.

9. 9

   Smooth the top of the mixture and refrigerate for at least 4 hours or overnight.

   Tip: Allow the mixture to set completely before serving.

10. 10

    Just before serving, sprinkle the top of the semifreddo with confectioners' sugar and serve chilled.