Ingredients
Equipment
Instructions
- Line your pan: Line a loaf pan with plastic wrap or parchment paper, leaving overhang for easy removal later. Set aside.
- Whip egg yolks & sugar: In a medium bowl, beat the egg yolks with ½ cup of sugar until thick, pale, and creamy (about 3–4 minutes). Mix in vanilla extract.
- Whip egg whites: In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining ½ cup of sugar and continue beating until stiff, glossy peaks form.
- Whip the cream: In a separate bowl, whip the cold heavy cream until soft peaks form (do not overwhip).
- Fold the mixture: Gently fold the whipped cream into the egg yolk mixture. Then carefully fold in the egg white meringue, a bit at a time, until smooth and airy. If you're adding mix-ins (chocolate chips, berries, nuts), fold them in now.
- Transfer to pan & freeze: Pour the mixture into the prepared loaf pan. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours or overnight until firm.
- Serve: To serve, lift the semifreddo out of the pan, peel away the plastic, and slice into 8 pieces. Serve immediately with fresh fruit, chocolate drizzle, or crushed biscotti.
Notes
Fold Gently: Be gentle when folding whipped cream and meringue into the yolk mixture. Overmixing can deflate the air, resulting in a denser dessert. Use a large spatula and fold in wide, slow motions.
Freeze Long Enough: Freeze the semifreddo for at least 6 hours, or overnight for best results. It should be firm enough to slice cleanly but soft enough to melt in your mouth.
Line the Pan for Easy Removal: Always line your loaf pan with plastic wrap or parchment paper, leaving overhang on the sides. This makes it easy to lift the semifreddo out cleanly before slicing.
Use a Warm Knife to Slice: Dip your knife in hot water and wipe dry before slicing. This ensures clean, smooth cuts without dragging or cracking the semifreddo.
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