Description
This classic Italian semifreddo combines whipped cream, a rich chocolate-hazelnut zabaglione, and fluffy meringue for a creamy, frozen dessert that’s easy to prepare and elegant to serve. Toasted hazelnuts add crunch, while the luscious Nutella and dark chocolate chips deepen the flavor into a perfect balance of sweet and nutty.
Ingredients
Dairy & Eggs
- 1 ¾ cups heavy cream
- 4 large eggs, separated
Sweeteners & Flavorings
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
Chocolate & Nuts
- ½ cup Nutella or similar hazelnut chocolate spread, plus more for garnish
- ½ cup dark chocolate chips
- 1 cup hazelnuts, toasted and coarsely chopped (¾ cup for garnish)
Others
- 1 pinch kosher salt
Instructions
- Line the Pan: Line a 9 x 5-inch loaf pan with plastic wrap, leaving enough overhang to cover the top of the semifreddo later for easy unmolding.
- Whip the Cream: Using a chilled mixing bowl, whip 1 ½ cups of the cold heavy cream until soft peaks form. Cover and refrigerate until ready to use.
- Make the Zabaglione: In a heatproof bowl, whisk together 4 egg yolks, ½ cup of the sugar, and 2 teaspoons vanilla extract until combined.
- Cook the Zabaglione: Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture thickens, turns pale, and reaches 160°F (7-10 minutes). Remove from heat.
- Melt Chocolate Mixture: In a separate heatproof bowl, melt ½ cup Nutella and ½ cup dark chocolate chips together using the microwave (20-second intervals, stirring in between) or a double boiler until smooth.
- Combine Chocolate with Zabaglione: Slowly whisk the warm melted chocolate mixture into the warm zabaglione until fully incorporated and smooth.
- Emulsify Mixture: If the mixture thickens or seizes, stir in ¼ cup warmed heavy cream until smooth.
- Cool Chocolate Mixture: Let the chocolate-zabaglione mixture cool to room temperature while preparing the meringue.
- Make the Meringue: In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ¼ cup sugar, then beat until glossy stiff peaks form.
- Assemble the Semifreddo: Gently fold the cooled chocolate mixture into the whipped cream, then fold in the meringue until no lumps remain.
- Fold in Hazelnuts: Carefully fold in ¼ cup of chopped hazelnuts, being cautious not to deflate the mixture.
- Pour into Pan: Pour the mixture into the prepared loaf pan and smooth the top. Fold the overhanging plastic wrap over the top to cover.
- Freeze: Freeze the semifreddo for at least 6 hours or overnight for best results.
- Unmold and Serve: Before serving, unwrap the semifreddo and invert it onto a serving platter.
- Garnish: Remove the plastic wrap, drizzle additional melted Nutella on top, and sprinkle with the remaining ¾ cup chopped hazelnuts.
- Slice: Cut into slices and serve chilled.
Notes
- Ensure the bowl does not touch simmering water when making zabaglione to prevent scrambling the eggs.
- Use a chilled bowl and cold cream for better whipped cream results.
- For a nut-free version, omit hazelnuts and substitute with toasted almonds or leave out nuts entirely.
- Semifreddo can be made up to 2 days in advance and stored in the freezer tightly wrapped.
- Room temperature chocolate mixture ensures easy incorporation without melting the whipped cream.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
