Semifreddo
An Italian "half-cold" dessert, semifreddo offers a unique soft and creamy frozen texture.
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Instructions
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Line a 9x5x3-inch metal loaf pan with plastic wrap, leaving an overhang, then chill it in the freezer along with a large mixer bowl and beaters.
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Whip chilled heavy cream and vanilla extract in the cold bowl until soft peaks form, then refrigerate.
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In a small saucepan, combine sugar and water, then simmer over medium heat, stirring until the sugar fully dissolves (3-4 minutes).
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Beat eggs in another large bowl until foamy, then slowly stream in the hot sugar syrup while continuing to beat until the mixture is very light, fluffy, and cool to the touch (8-10 minutes).
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Gently fold the chilled whipped cream into the cooled egg-syrup mixture.
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Fold in the cookie crumbs and chopped almonds.
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Spoon the mixture into the chilled loaf pan, cover with the plastic overhang, and freeze for at least 8 hours or preferably overnight until set.
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Unwrap the pan, invert the semifreddo onto a serving plate, remove the plastic wrap, then optionally sprinkle with additional crushed cookies and sliced almonds before slicing and serving.