PINEAPPLE SEMIFREDDO

Steps:

• Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray.
• Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.
• In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Set aside.
• In another medium bowl, whip egg whites until foamy.
• With the mixer on, slowly add the simple syrup.
• Continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes.
• Using a large rubber spatula, fold the pineapple into the egg whites.
• Fold the whipped cream into the egg white mixture.
• Gently, spoon the mixture into the loaf pan.
• Fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month).
• To serve: Unfold the plastic wrap.
• Invert the semifreddo onto a cutting board.
• Remove the plastic wrap.
• Cut the semifreddo into 1-inch thick slices.
• Place on individual serving plates and top each slice with the crushed amaretti cookies.