Semifreddo with pecans and cinnamon

Beat the egg whites with a pinch of salt in a clean bowl until stiff peaks. Beat the egg yolks with the sugar into a light yellow cream. Beat the whipped cream with the vanilla sugar and cinnamon stiff. Spat the pecans through the egg yolk and toss in 1/3 of the whipped cream. Spoon, if well blended, the rest of the whipped cream through. Then spread the stiff protein through it. Rinse the mold with cold water and pour in the cream mixture. Tap the mold a few times on the work surface to avoid air bubbles and cover with cling film. Put the mold in the freezer for at least 4 hours.

Put the mold in a layer of hot water for a few seconds. Remove the foil and pour the semifreddo on a dish or plates. Serve immediately.