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hazelnut semifreddo recipe

Hazelnut Semifreddo

This creamy, semi-frozen Italian dessert blends whipped cream, zabaglione custard, and meringue for a soft, mousse-like texture. Toasted hazelnuts complement the rich base, offering an elegant yet simple treat that can be prepared ahead of time.
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Prep Time 30 minutes
Cook Time 12 minutes
freezing Time 5 hours 20 minutes
Total Time 6 hours 2 minutes
Servings: 6 people
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup 240 ml heavy cream
  • 5 large egg yolks
  • 1/2 cup 100 g granulated sugar
  • 1/4 cup 60 ml hazelnut liqueur (or hazelnut extract for alcohol-free)
  • 1/2 cup 120 ml water (for bain-marie)
  • 5 large egg whites
  • 1/2 cup 100 g granulated sugar (for meringue)
  • 1/2 cup 75 g toasted hazelnuts, chopped
  • 1/4 cup 60 g dark chocolate (70% cocoa)

Method
 

Prepare the Hazelnuts:
  1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes until golden and fragrant.
  2. Let the nuts cool, then rub them in a kitchen towel to remove most of the skins. Chop coarsely.
Make the Zabaglione Custard:
  1. In a heatproof bowl, whisk together egg yolks and sugar. Place over a pot of simmering water (bain-marie).
  2. Whisk continuously for 5-7 minutes until the mixture thickens and forms ribbons when whisked. Add hazelnut liqueur or extract and whisk to combine.
Prepare the Meringue:
  1. Beat egg whites with sugar until soft peaks form.
  2. Set aside.
Whip the Cream:
  1. In a separate bowl, beat the cream until soft peaks form. Be careful not to overwhip.
Combine Components:
  1. Gently fold whipped cream into the cooled zabaglione custard in two additions.
  2. Then fold in the meringue in three additions, preserving air bubbles.
Assemble the Semifreddo:
  1. Line a 9x5-inch loaf pan with plastic wrap, leaving overhang.
  2. Pour the mixture into the pan and smooth the top.
  3. Sprinkle the chopped toasted hazelnuts and drizzle with melted chocolate on top.
Freeze:
  1. Cover with plastic wrap and freeze overnight (minimum 6 hours).
Unmold and Serve:
  1. Once frozen, carefully remove the semifreddo from the pan by pulling the plastic wrap.
  2. Place on a platter and slice using a hot knife for clean cuts.
  3. Serve immediately or store leftovers in the freezer.

Notes

  • This dessert needs overnight freezing, so plan ahead when preparing it for guests.
  • Feel free to substitute the hazelnuts with pistachios or other nuts for a different flavor.
  • The hazelnut liqueur can be swapped with vanilla or hazelnut extract for an alcohol-free version.
  • Make sure to use high-quality chocolate for the best flavor.