b'Frozen Chocolate Custard I N G R E D I E N T S with Macadamia NutsSemifreddo Esotico1 cup macadamia nuts, divided cup semi-sweet chocolate cup heavy cream4 eggs, separated cup sugar, divided The day before serving, grease a 4" x 8" loaf pan, and line it with plastic wrap, 8 ounces mascarpone cheese or leaving a 2-inch overhang on the ends. Grease the inside of the wrap and place cream cheese half of the nuts at the boom of the pan.4 ounces maraschino cherries,drained and cut in half In a small nonstick saucepan, melt the chocolate and cream together over low heat. Chocolate sauce and sweetened Keep warm. In a separate bowl, beat the egg yolks withcup of sugar until the whipped cream for garnish mixture is thick enough to form long ribbons, about 3 minutes. Add the mascarpone (optional)or cream cheese and beat for 3 more minutes. Fold in the chocolate and cream mixture a lile bit at a time, whisking well to incorporate, and set aside.In a clean bowl, beat the egg whites with the remainingcup of sugar until they become glossy and start to form stiff peaks, about 3 minutes. Fold the egg whites into the cheese mixture. Add half of the maraschino cherries and the remaining macadamia nuts. Pour the custard mixture into the loaf pan. Cover with the plastic wrap and freeze overnight.When ready to serve, take the frozen custard out of the plastic wrap and decorate the top with the remaining cherries. Bring to the table and cut into slices to serve.Decorate with chocolate sauce and sweetened whipped cream.87'