Semifreddo, meaning “half frozen” in Italian, is a luxurious, mousse-like dessert with the texture of frozen whipped cream. Unlike ice cream, it doesn’t require churning — making it a perfect make-ahead treat. This version is a classic vanilla base, adaptable with fruits, nuts, or chocolate.
In a heatproof bowl, whisk egg yolks with half the sugar (about ¾ cup / 75 g) until pale and thick.
Place the bowl over a saucepan of simmering water (double boiler method).
Whisk constantly for 6–8 minutes until the mixture thickens slightly and reaches 160°F (70°C).
Remove from heat, stir in vanilla, and let cool completely.
In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form.
Gradually add the remaining sugar and continue beating until glossy stiff peaks form.
In a separate chilled bowl, whip the heavy cream to soft peaks. Do not overbeat.
Gently fold the whipped cream into the cooled yolk mixture.
Then fold in the egg whites in two batches, being careful not to deflate the mixture.
At this stage, gently stir in any optional mix-ins.
Line a loaf pan (9x5 inch) with plastic wrap or parchment, leaving overhang for easy unmolding.
Pour in the semifreddo mixture, smoothing the top.
Cover and freeze for at least 6 hours, preferably overnight.
Unmold onto a chilled serving plate and slice.
Garnish with chocolate shavings, fresh berries, toasted nuts, or fruit coulis.
Serve immediately while just soft enough to slice cleanly.
Tiramisu-style: Add espresso-soaked ladyfingers and cocoa powder layers
Berry swirl: Fold in raspberry or strawberry purée before freezing
Citrus almond: Add lemon zest and crushed amaretti for a refreshing twist
Moscato d’Asti or Vin Santo
Coffee, espresso, or affogato-style with hot espresso poured over
Almond liqueur like Amaretto
8 servings