Orange and Pistachio Semifreddo

• 2 oranges 
• 2 eggs 
• 2 egg yolks 
• ⅔ cup caster sugar
• ⅓ cup orange juice 
• 300ml thickened cream 
• 220g PHILADELPHIA Spreadable Extra Light Cream Cheese
• ⅔ cup pistachio kernels, roughly chopped

1. LINE base and sides of a 20 x 7cm (6cm-deep) bar pan with plastic wrap.
2. PEEL and remove pith from oranges. Slice and put in a small bowl. Cover and refrigerate.
3. PUT eggs, yolks, sugar and juice in a medium bowl and, using an electric hand-beater, beat until combined.
4. PUT bowl over a saucepan of simmering water, taking care base of bowl does not touch water. Beat egg mixture for 5 minutes or until doubled in volume.
5. USING clean beaters, beat cream until soft peaks form. Add PHILLY and beat until combined.
6. FOLD half the cream mixture into egg mixture with a large metal spoon. Add remaining cream mixture and fold into egg mixture. Reserve 2 tablespoons of pistachios, then stir remainder into mixture. Pour into prepared pan. Sprinkle over reserved pistachios.
7. COVER and put in freezer for at least 6 hours or overnight until firm.
8. INVERT semifreddo onto a serving plate. (Dip pan in hot water to remove, if necessary.) Serve with orange slices.

*Preparation time = 25mins + 6 hours or overnight freezing time