Mamma Mia That's a Semifreddo
Indulge in a taste of Italy with "Mamma Mia That's a Semifreddo," a luscious frozen dessert that's as show-stopping as it is simple to make. This no-bake Italian treat combines silky, whipped layers of vanilla cream and rich dark chocolate, seamlessly folded with fluffy, sweetened egg whites for an irresistibly light texture. Topped with a crunch of crushed pistachios and a hint of sea salt, each bite delivers a perfect balance of creamy decadence and nutty sophistication. With just 30 minutes of prep and an overnight chill, this elegant recipe is perfect for dinner parties or special occasions. Serve thick slices of this dreamy semifreddo straight from the freezer and let your guests savor the sweet, airy magic of homemade Italian dessert perfection! Keywords: semifreddo recipe, no-bake dessert, Italian frozen dessert, dark chocolate semifreddo, pistachio topping.
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Ingredients
- 4 large Eggs
- 200 grams Granulated sugar
- 400 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 100 grams Dark chocolate
- 30 grams Crushed pistachios
- 1 pinch Sea salt
Directions
Step 1
Prepare your ingredients by separating the egg whites and yolks into 2 separate bowls and finely chopping the dark chocolate.
Step 2
In a heatproof bowl over a pot of simmering water (double boiler), whisk the egg yolks and 150 grams of the granulated sugar together until the mixture is pale, thick, and creamy. This should take about 5 minutes. Remove from the heat and allow to cool completely.
Step 3
In a separate clean bowl, using a handheld or stand mixer, whip the heavy cream with the vanilla extract until soft peaks form. Set aside in the refrigerator to keep it chilled.
Step 4
In another clean bowl, whip the egg whites with a pinch of sea salt until soft peaks form. Gradually add the remaining 50 grams of sugar while continuing to whip until you achieve stiff, glossy peaks.
Step 5
Gently fold the cooled egg yolk mixture into the whipped heavy cream, taking care not to deflate the cream.
Step 6
Next, carefully fold the whipped egg whites into the yolk and cream mixture in three additions, ensuring the mixture stays light and airy.
Step 7
Divide the mixture into two portions. To one portion, fold in the chopped dark chocolate. Leave the other portion plain.
Step 8
Line a loaf pan with plastic wrap, ensuring there's enough overhang to cover the top of the semifreddo.
Step 9
Layer the chocolate-flavored mixture into the loaf pan first, smoothing the top with a spatula. Add the plain mixture on top, and smooth again.
Step 10
Sprinkle the crushed pistachios over the top layer, pressing them in lightly for texture and flavor.
Step 11
Cover the semifreddo tightly with the plastic wrap overhang and freeze for at least 6 hours, or preferably overnight, until solid.
Step 12
When ready to serve, remove the semifreddo from the freezer and let it sit at room temperature for 5 minutes. Unmold it from the loaf pan by lifting it out with the plastic wrap and peeling the wrap off.
Step 13
Slice the semifreddo into thick portions, serve immediately, and enjoy this creamy, dreamy Italian masterpiece!
Nutrition Facts
| Serving size | (934.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3112.3 |
| Total Fat 198.0g | 0% |
| Saturated Fat 105.5g | 0% |
| Cholesterol 1151.1mg | 0% |
| Sodium 599.1mg | 0% |
| Total Carbohydrate 270.5g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 252.8g | |
| Protein 38.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 208.2mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 1302.3mg | 0% |
Source of Calories