A semifreddo is a light, velvety Italian treat. Technically it’s a frozen dessert but when served, it’s more like a chilled mousse, hence the name ‘half-cold’! Drizzled with melted nutella and topped with roasted hazelnuts, this is a perfect make-ahead dinner party dessert.
1 cup Nutella
1 large free-range egg
3 large free-range egg yolks
1 tsp vanilla extract
2/3 cup caster sugar
1 2/3 cups double cream
1/2 cup toasted skinless hazelnuts, finely chopped
100g Nutella
1 large free-range egg
3 large free-range egg yolks
1 tsp vanilla extract
150g caster sugar
400ml double cream
75g toasted skinless hazelnuts, finely chopped
1.5 litre capacity loaf tin
Small heatproof bowl
Large bowl
Medium heatproof bowl
Hand-held electric whisk
This treat mountain is very simple to make, as once you have your sauces and no-churn ice-cream prepared, it’s just a matter of assembly. Allow enough time for it to freeze properly before serving. If you can’t find peanut butter ice cream in the shops, then it really is worth making your own and isn’t as tricky as you may think. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)