The semifreddo recipe
for your table
Separate the eggs. Whisk the yolks with two-thirds of the sugar until pale and thick, forming a ribbon that briefly remains on the surface before sinking back in. The longer you whisk, the airier it becomes, and that air is what later makes the difference between scoopable and rock-hard.
Whisk the egg whites with the salt and the remaining sugar until you have a firm, glossy meringue. This is what distinguishes a semifreddo from a parfait: in a parfait, all the air comes from the egg yolks; here, meringue is added as well, making the mixture lighter.
Whip the cream until soft peaks form and fold it into the egg yolks. Then fold in the meringue in three batches, from the bottom upward. Finally, gently fold in the pistachios, chopped chocolate, or amarena cherries of your choice, so they don’t sink to the bottom.
Spoon the mixture into the glasses, or into a loaf tin lined with cling film, with the edges overhanging. Cover and freeze for at least four hours. Once it’s out of the tin, cut it into slices; from the glass, simply scoop it out with a spoon.
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The story
Semifreddo is an Italian dessert that lies halfway between ice cream and mousse, and its name says exactly what happens: half-cold. Because there is so much air in the whipped cream, egg yolks and meringue, the water in it cannot freeze into one solid block. No large ice crystals form, because that air gets in the way, which is why the result is soft and creamy without an ice cream maker ever being needed. That is also why it appears so often on Italian menus: you make it a day in advance and it is ready to serve straight away.
The right glass
You can shape a semifreddo in two ways, and that is precisely the choice the glass makes. In a loaf tin lined with overhanging plastic wrap, it becomes a block that you cut into slices, but you then have to unmould, slice and transfer it to a plate, and at room temperature a slice will sink under its own weight within ten minutes. That does not happen in a glass: the sides keep the serving in place, you do not have to unmould anything, and you serve it where you froze it. Because semifreddo warms faster than ice cream, a stem matters. According to the description, the 25 cl coupe below stands on a stem that keeps your hand away from the bowl, so the contents do not melt faster while you eat, and that same description explicitly mentions mousse as a use. The second holds 28 cl and, according to the description, is 8.6 cm high, with a sturdy base and clear glass that lets you see the layers of a dessert clearly. More sizes are available among the dessert glasses.
Royal Leerdam Desserts Ice Cream Coupe 25 cl (6 pieces)
Onis Primavera Ice Cream Coupe 28 cl (6 pieces)
Both sets together € 59,90.
The right tools
For a semifreddo, in addition to the glass, use a bar spoon with a long handle to distribute the mixture all the way to the bottom of a tall glass, and a zester to finely grate pistachio or chocolate over the serving. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Distributes the mixture all the way to the bottom of the glass
Glass set (our choice 01) + 2 bar tools together € 62,85.
What do you serve with it?
A small glass of liqueur pairs better with a semifreddo than a full glass of wine, because the dessert is already sweet and creamy. Amaretto complements the almond, Kahlúa complements the coffee version, while limoncello cuts right through it. On each drinks page, you can read the alcohol percentage, what it tastes like, which cocktails pair well with it and what type of glass you need.
Variations & twists
The four flavors that come up most often are pistachio, chocolate, amarena and coffee. For pistachio, roughly chop unsalted nuts and set some aside for the topping; for chocolate, melt dark chocolate and fold it into half of the mixture, creating two layers. Stir amarena cherries through it with a little of their syrup to create beautiful streaks. For the coffee version, dissolve instant coffee in a spoonful of hot water and stir it into the yolks. At Christmas, make the classic combination: almond in the mixture, with amarena stirred through it. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Take the glasses out of the freezer just before serving; unlike ice cream, a semifreddo does not need to sit first - that is precisely the point. Serve it with an ordinary dessert spoon, not an ice cream scoop. A few toasted almond slivers or a drizzle of amarena syrup over the portion provides the contrast the soft mixture needs.
Good to know
Why doesn't a semifreddo freeze rock-solid?
Because it contains a lot of air. The whipped egg yolks, meringue and softly whipped cream together introduce so many air bubbles into the mixture that the water in it cannot freeze into one continuous mass. The dissolved sugar also lowers the freezing point, so some of the moisture remains liquid. The result is a mixture that can still be scooped with an ordinary spoon at minus eighteen degrees.
What is the difference from regular ice cream?
Ice cream is churned while freezing, introducing air and keeping the ice crystals small. A semifreddo gets that same air before freezing, using a mixer, and then sits still in the freezer. That is why you do not need an ice cream maker or have to stir it every half hour: without air, a still freezer would produce large ice crystals, and there are none in it now.
What is the difference from a parfait?
Both are frozen desserts made without a machine, but their composition differs. Parfait glacé uses only the yolks, which you whisk lightly with hot sugar syrup. Semifreddo often uses the whole egg: the yolks with sugar, together with a meringue made from the egg white. That meringue makes the mixture looser and lighter, and you can notice that in the spoonful.
Cake tin or glasses?
A cake tin lined with overhanging plastic wrap produces slices that look lovely on a plate with sauce alongside, but it has to be unmolded and sliced, and a slice softens more quickly on the table. Glasses are individual portions, do not need to be unmolded, and go straight from the freezer to the table. For a set table with six guests, glasses are more practical; for a buffet, a tin is more orderly.
How long does it keep?
Covered, semifreddo keeps for about two weeks in the freezer. After that, the surface dries out and it absorbs odors from other products. Cover the glasses tightly with plastic wrap and do not place them next to strongly scented foods.
Raw egg: what should you watch out for?
In semifreddo, the egg white goes into the mixture raw. Use fresh eggs, keep them refrigerated, and prepare the dessert on the day you open them. For pregnant people, young children, older people, and people with reduced immunity, it is better to avoid raw eggs; make a version with only whipped cream and condensed milk for them.
Frequently asked questions
What does semifreddo mean?
Half-cold, and that is meant literally. Because of the amount of air in the whipped cream and eggs, the dessert does not freeze completely hard, so it remains scoopable in the freezer. You therefore do not need to let it stand first, as you do with ice cream.
Do you need an ice cream maker for semifreddo?
No. An ice cream maker incorporates air into the ice cream while it churns, and here you incorporate that air yourself with the mixer: into the yolks, the meringue, and the softly whipped cream. The mixture then simply stands still in the freezer, without ice crystals forming.
What is the difference between semifreddo and parfait?
Parfait glacé is made using only the egg yolks, which are whisked with hot sugar syrup into a pâte à bombe. Semifreddo often uses the whole egg and adds a meringue made from the egg white. That meringue makes the mixture lighter and looser in texture.
How long should semifreddo stay in the freezer?
At least four hours for portions in a glass, and preferably overnight for a cake tin that you want to slice. Covered, it keeps for about two weeks in the freezer.
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