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- 4 tablespoons sugar, divided
- 1 3/4 cups assorted nuts (such as almonds, pine nuts, and pecans)
- 2 1/3 cups chilled whipping cream
- 2 tablespoons Grand Marnier
- 1/4 cup chopped candied orange peel
- 1/4 cup chopped dried apricots
- 1/4 cup chopped unsalted natural pistachios
- 12 ounce frozen bag unsweetened raspberries, thawed
- 1 cup bittersweet chocolate chips
Line 9x5x3-inch loaf pan with plastic wrap, leaving 3-inch overhang.
stir 1/4 cup plus 2 tablespoons sugar and 3 tablespoons water in small saucepan over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until candy thermometer registers 221 F, occasionally swirling pan and brushing down sides with wet pastry brush.
Add nuts and stir until sugar crystallizes, about 2 minutes
Spread nut mixture in even layer on prepared baking sheet.
Stir remaining 3/4 cup plus 2 tablespoons sugar and 3 tablespoons water in small saucepan until sugar dissolves.
Increase heat and boil without stirring until candy thermometer registers 248F, occasionally swirling pan and brushing down sides of pan with wet pastry brush.
Remove sugar syrup from heat.
Meanwhile, using electric mixer, beat egg whites in large bowl until firm peaks form.
With mixer running, gradually beat in hot sugar syrup.
Continue to beat until meringue cools to room temperature, about 7 minutes
Using electric mixer, beat whipping cream and Grand Marnier, if desired, in another large bowl until peaks form.
Fold candied orange peel, dried apricots, golden raisins, pistachios, candied nuts, and 1/3 of whipped cream into meringue.
Fold in remaining whipped cream.
Spoon mixture into prepared loaf pan. Fold in overhang to cover.
Freeze semifreddo overnight.
Can be made 3 days ahead. Keep frozen
strain raspberries into medium bowl.
Add 2 tablespoons sugar; stir to dissolve.
Cover and chill until cold, about 2 hours.
Bring whipping cream to boil in small saucepan.
place chocolate chips in medium bowl.
Pour hot cream over chocolate chips; stir until melted and smooth.
Sauces can be made 3 days ahead.
Keep raspberry sauce covered and chilled.
Cover and refrigerate chocolate sauce.
Rewarm chocolate sauce over low heat until lukewarm before serving.
Invert onto plate; remove plastic wrap
Cut into slices, drizzle with sauces, and serve