Easter dessert this year was a semifreddo.
Semifreddo means partially frozen.
Whipped cream and whipped egg whites folded together with a tangerine curd gave this dessert a fluffy, velvety texture like a mousse that was juxtaposed with a crunchy, salty, nut brittle layered within the mixture. A tangerine sauce with pieces of the fruit accompanied the dessert on the plate. This treat will wow your guests and the beauty is, you make it the day before and freeze it!