Instructions: Keep the cream very cold until making the recipe. Whip the cream and before it stiffens, begin to add the confectioners sugar a little at a time and keep whipping the cream. Continue whipping until you have added all the sugar and the cream is stiff enough to form peaks. Add the grated chocolate and mix well. Beat the egg whites and, when stiff, add to the cream and chocolate mixture.

Line a 2-quart loaf pan with wax paper and pout the mixture into the pan. Place in the freezer overnight. To serve, place pan upside down on flat platter and shake to loosen, if necessary.

Cut semifreddo into slices and serve.

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