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Unlike ice cream, semifreddo isn’t churned. Instead, it’s carefully layered whipped cream for softness, egg yolks for richness, and sometimes meringue for a little lift. The result? A dessert that holds its shape but practically melts on your tongue.
Semifreddo is a blank canvas for flavor. Fold in crushed pistachios, swirl in berry compote, or drizzle with espresso and dark chocolate. There’s no rushing semifreddo. It needs time to chill, set, and transform in the freezer. Perfect for dinner parties or low-key summer nights.
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Prep Time 30 minutes
Freeze Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs (separated)
  • 1 cup (200g) granulated sugar (divided in half)
  • 2 cups (480ml) heavy whipping cream, cold
  • 2 teaspoon pure vanilla extract
  • ½ cup chopped dark chocolate, berries, or nuts for added flavor (Optional)

Equipment

  • Hand mixer or stand mixer
  • Loaf pan (8x4 inches recommended)

Instructions
 

  1. Line your pan: Line a loaf pan with plastic wrap or parchment paper, leaving overhang for easy removal later. Set aside.
  2. 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.
  3. 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.
  4. Whip the cream: In a separate bowl, whip the cold heavy cream until soft peaks form (do not overwhip).
  5. 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.
  6. 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.
  7. 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.
 

Nutrition Facts (Estimated) – Semifreddo


Per 1 serving (about 100 g slice)
Nutrient Amount %DV
Calories 320 —
Total Fat 24 g 31%
  Saturated Fat 14 g 70%
Cholesterol 180 mg 60%
Sodium 45 mg 2%
Total Carbohydrate 22 g 8%
  Dietary Fiber 0 g 0%
  Total Sugars 20 g —
    Added Sugars 18 g 36%
Protein 5 g 10%
Percent Daily Values (DV) are based on a 2,000-calorie diet.
Most of the calories and fat in semifreddo come from heavy cream and egg yolks, while added sugar contributes the majority of the carbohydrates.

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