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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Semifreddo
Italian
Dessert
Frozen
No-Bake
A semi-frozen Italian dessert that's lighter than ice cream but just as luxurious - a creamy, airy delight that melts beautifully on the tongue, perfect for warm summer evenings.
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RECIPE
Semifreddo
A semi-frozen Italian dessert that's lighter than ice cream but just as luxurious - a creamy, airy delight that melts beautifully on the tongue, perfect for warm summer evenings.
Prep30 mins
Cook0 mins
Total30 mins
Servings8
Italian
Dessert
Frozen
No-Bake
Ingredients
- 4 large eggs
- 100g granulated sugar
- 500ml heavy cream
- 50g almond liqueur
- 50g toasted almonds, chopped
- 1 tsp vanilla extract
- Chocolate sauce for serving
Preparation
1
Separate egg whites and yolks into two clean bowls
2
Whisk egg yolks with half the sugar until pale and creamy
3
In another bowl, whip heavy cream to soft peaks
4
Beat egg whites, gradually adding remaining sugar until stiff peaks form
5
Gently fold whipped cream into egg yolk mixture
6
Fold in almond liqueur and vanilla extract
7
Carefully fold in beaten egg whites
8
Line a loaf pan with plastic wrap
9
Pour mixture into pan, sprinkle with toasted almonds
10
Freeze for at least 6 hours or overnight
11
Remove from freezer 10 minutes before serving
12
Slice and serve with a drizzle of chocolate sauce
Servings and Nutrition
Number of Servings in Semifreddo8
Nutrition for 1 serving (1 slice)
380Calories (kcal)
6Protein (g)
34Carbs (g)
25Fat (g)
Protein 6.0g6%
Carbs 34.0g35%
Fat 25.0g58%