“Semi-freddo” means half-cold but spoiler-alert, it’s just as cold as any other frozen dessert. Frozen is frozen, right? You can’t call a semifreddo ice cream because you’re technically not making a crème Anglais with egg yolks, the traditional base of any true ice cream recipe. A classic semifreddo is just as creamy as ice cream, though (there is whipping cream in there so it’s no wonder it’s creamy) but I find it lighter than ice cream – similar to an Italian Gelato or a frozen mousse.
A semifreddo is basically the easiest dessert to make. I know I always say that, but this time I really, really mean it. All you need is time, basically, because it needs time to freeze. Make it in the morning, put it in the freezer and your semifreddo will be ready for your dinner party. It’s ridiculously easy and equally as impressive – trust me! It’s super transportable too — bring it along in the loaf pan!
Please note that this recipe contains raw egg whites – and there are certain groups of people for whom raw egg whites may not be suitable – pregnant women, very young children and the elderly. I use the highest quality and freshest eggs possible when making a semifreddo.
Decorating your semifreddo is completely up to you. I kept it simple and used chopped chocolate, crumbled amaretti cookies and cherries (basically all my add-ins).
If it’s not cherry season and you can’t find fresh cherries, you can easily use frozen cherries or even dried cherries. You can also skip the fruit and replace it with toasted almonds. That is the nice thing about a semifreddo – it is perfectly customizable.
I dare you to only have one slice!