Semifreddo
A frozen Italian dessert of whipped cream, egg yolks and sugar with crushed torrone, set in a loaf tin for 6 hours and sliced.
Photograph credit: Chocolate Espresso Semifreddo (10387019045) by Studio Sarah Lou · CC BY 2.0 · Wikimedia Commons
Semifreddo means half cold, and it is as close as you get to ice cream without a machine. It is a mousse of whipped cream and beaten egg set solid in the freezer, which slices cleanly and softens on the plate in a minute or two.
There are three things to get right. Beat the egg yolks with the sugar for a full 5 minutes until pale and thick, because that is what gives the structure. Whip the cream to soft peaks only, as stiff cream turns grainy when folded. Fold in two stages, not one, so the mixture stays airy. Then stir in crushed torrone or any nougat for crunch.
Line a loaf tin with cling film, pour in the mixture and freeze for at least 6 hours. Turn out onto a board, peel off the film and slice with a knife dipped in hot water. It keeps for a month, so you can make it ahead. Serve it with berries or a chocolate sauce.
Quick Answers
How long does Semifreddo take to make?
25 minutes of preparation and of cooking, plus 6 hours of Freezing, so allow 6 hours 25 minutes from start to finish. The recipe serves 8.
How to Make Semifreddo
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Line a 1 litre loaf tin with cling film, leaving an overhang.
-
Whisk the yolks and sugar for 5 minutes until pale, thick and doubled in volume. Whisk in the vanilla.
-
Whip the cream to soft peaks. Fold a third into the yolks, then fold in the rest.
-
Fold in the nougat, pour into the tin and level. Fold the overhang over the top.
-
Freeze for 6 hours until firm.
-
Turn out, peel off the film, slice with a knife dipped in hot water and serve with the raspberries.
Related guide: Prep, cook and total time.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Tips That Matter
- Whip the cream to soft peaks only.
- Fold in two stages to keep the mixture airy.
- Dip the knife in hot water for clean slices.
Serve It With
Fresh raspberries · Chocolate sauce · Espresso
Leftovers and Storage
Keeps for 1 month in the freezer, wrapped.
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Italian cooking and desserts ideas from Weekly Delight.
Vanilla Gelato
Proper Italian gelato: less fat, less air and served warmer than ice cream, which is why it tastes so much more…
Vanilla Panna Cotta
A vanilla panna cotta set at the exact edge of collapse, so it wobbles under a spoon and melts on the tongue. Five…
Panna Cotta ai Frutti di Bosco
A wobbling vanilla cream set with gelatine in glasses and topped with a sauce of mixed berries, chilled for 4 hours.
Gelato al Pistacchio
A dense Italian pistachio ice cream from a cooked custard and pistachio paste, chilled for 4 hours and churned.
Pistachio Ice Cream
A custard ice cream made with ground pistachios and a hint of almond, chilled for 4 hours, churned and frozen for 4…
.jpg){kind=link}
Tiramisu alle Fragole
A no cook Italian dessert of sponge fingers dipped in orange juice, layered with mascarpone cream and strawberries…