Kitchen Recipe Collection
Italian Semifreddo al Torrone
A frozen dessert that is lighter than ice cream. An airy mousse-like base folded with whipped cream, meringue, and crushed Italian nougat, served in slices.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 360 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- egg whites
- heavy cream (cold)
- granulated sugar
- water
- Italian hard torrone (nougat, crushed)
- dark chocolate (shaved)
Equipment
- Loaf pan
- Candy thermometer
- Electric mixer
Instructions
- 1
Prepare Pan
Line a loaf pan with a double layer of plastic wrap, leaving plenty of overhang.
- 2
Make Italian Meringue
Boil the sugar and water to 240°F (115°C). Meanwhile, whip the egg whites to soft peaks.
- 3
Pour Syrup
With the mixer running, slowly pour the hot syrup into the egg whites. Whip on high speed until the meringue is stiff, glossy, and completely cool.
- 4
Whip Cream
In a separate cold bowl, whip the heavy cream to soft peaks.
- 5
Crush Torrone
Finely chop or crush the hard torrone. (Use a food processor or a rolling pin over a sealed bag).
- 6
Combine Base
Gently fold the whipped cream into the cooled Italian meringue using a spatula.
- 7
Add Mix-ins
Fold in the crushed torrone and dark chocolate shavings, ensuring they are evenly distributed.
- 8
Mold
Pour the mixture into the prepared loaf pan. Smooth the top.
- 9
Freeze
Cover with the plastic wrap overhang and freeze for at least 6 hours, or until completely firm.
- 10
Serve
Unmold onto a platter, peel off the plastic wrap, and slice into thick pieces. It will not melt as quickly as ice cream.
Cooking Tips
- Using an Italian meringue (hot syrup) cooks the egg whites, making the dessert safe to eat and creating a highly stable foam that won't form ice crystals.
- The dessert is called 'semifreddo' (half-cold) because its high fat and air content makes it feel warmer on the palate than solid ice cream.
Variations
- Semifreddo al Cioccolato: Fold melted dark chocolate into the meringue before adding the cream.
Chef's Notes & Storage
- A brilliant way to use leftover Torrone after the Christmas holidays.
Nutrition Estimate
320 calories · 4g protein · 30g carbs · 20g fat · 0g fiber per serving
