(serves 6)
  • 3 1/2 oz (100 g) of honey
  • 3 1/2 oz (100 g) of sugar
  • 3 1/2 oz (100 g) of egg whites (about 3 egg whites)
  • 3 1/2 oz (100 g) of pine nuts
  • 2 oz (60 g) of sugar
  • 18 oz (500 g) of whipped cream
  • 12 Pan di Stelle​


Toast the pine nuts with 60 g of sugar and a splash of water. Let cool.

Whisk the egg whites. Bring sugar and honey to 121°C / 250ºF and pour them onto the egg whites making a meringue. When the mixture is cold, combine the softly whipped cream and pine nuts.

Spread the mixture into 12 transparent glasses, putting semifreddo, then a Pan di Stelle, more semifreddo and ending with a Pan di Stelle.

Place the semifreddo in the freezer for at least 3 hours to solidify.​