Classic Italian Semifreddo

🧂 Ingredients

• 400 ml Heavy cream(Must be very cold for optimal whipping.)
• 4 Large eggs(Ensure eggs are fresh and at room temperature for better volume when beating.)
• 150 g Granulated sugar
• 2-4 tbsp Flavoring(Examples: strong brewed coffee, cooled; amaretto liqueur; melted and cooled dark chocolate; vanilla extract; fruit puree. Adjust to taste.)
• 1/2 cup Optional additions(Chopped nuts, chocolate chips, or fruit pieces can be folded in.)

👨‍🍳 Instructions

1. 1

   Prepare the loaf pan: Line a standard 9x5 inch (23x13 cm) loaf pan with plastic wrap, leaving an overhang on all sides. This will make unmolding easier. Set aside.

   ⏱️ 2 minutes
2. 2

   Whip the cream: In a chilled bowl, whip the cold heavy cream using an electric mixer on medium-high speed until it forms soft peaks. Be careful not to over-whip. Cover the bowl and refrigerate until needed.

   ⏱️ 5 minutes
3. 3

   Prepare the egg mixture: In a separate, heatproof bowl, whisk together the eggs and granulated sugar. Place this bowl over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water). Whisk constantly for about 5-8 minutes, until the mixture is pale yellow, thick, and has reached a temperature of 71°C (160°F) if using a thermometer. This cooks the eggs and dissolves the sugar. Remove from heat.

   ⏱️ 10 minutes
4. 4

   Beat the egg mixture: Using an electric mixer, beat the warm egg and sugar mixture on high speed for about 5-7 minutes, until it becomes very thick, pale, and forms a 'ribbon' when the beaters are lifted. The mixture should be at room temperature.

   ⏱️ 7 minutes
5. 5

   Combine and flavor: Gently fold the whipped cream into the beaten egg mixture using a spatula until just combined. Be careful not to deflate the mixture. Fold in your chosen flavoring (e.g., coffee, amaretto, melted chocolate) and any optional additions like nuts or chocolate chips.

   ⏱️ 3 minutes
6. 6

   Freeze: Pour the mixture evenly into the prepared loaf pan. Cover tightly with the overhanging plastic wrap, then with aluminum foil. Freeze for at least 6 hours, or until firm.

   ⏱️ 6 hours
7. 7

   Serve: To serve, invert the loaf pan onto a serving platter. Peel away the plastic wrap. Slice the semifreddo using a sharp knife dipped in hot water. Serve immediately.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Ensure all dairy and equipment for whipping cream are very cold for best results.
• ✓The egg and sugar mixture must be cooked to at least 71°C (160°F) to ensure food safety.
• ✓Folding gently is key to maintaining the airy texture of the semifreddo.
• ✓For easier slicing, warm your knife under hot water before cutting.

🔄 Variations

• Torrone Semifreddo: Fold in chopped torrone (nougat) and toasted almonds.
• Chocolate Swirl Semifreddo: Swirl in melted chocolate or chocolate ganache before freezing.
• Berry Semifreddo: Fold in fresh or pureed berries.
• Coffee Semifreddo: Use strong, cooled espresso as the flavoring.
• Amaretto Semifreddo: Use amaretto liqueur for a nutty, almond flavor.

🥗 Nutrition

Per serving