Stracciatella Semifreddo; a classic light Italian frozen dessert speckled with shards of dark chocolate.
It’s taken 5 minutes of debate with Francesco to decide just how the heckity heck one should describe a semifreddo to anyone who hasn’t eaten one yet.
Is it a loaf of ice cream?
Is it a sliceable frozen mousse?
Is it just a posh Vienetta?
IS IT ALL OF THE ABOVE??
However we describe a semifreddo, or the concept of it, we can all agree that it is rather lovely. Its name literally translates to semi-cold, to be kept frozen but eaten and enjoyed slowly in hot weather. A delicious dance of rich and creamy with light and airy. Both deeply satisfying and quietly addictive.
This Stracciatella Semifreddo is a particularly good example. A voluptuous hunk of creamy frozen Italian goodness laced with shattered pieces of dark chocolate. The airiness of a mousse with the velvety smoothness of ice cream.
You will be especially grateful for this Stracciatella Semifreddo as the weather warms up this month. We’ve had snow, sun and rain in North-East Scotland over the past two days. Saying that, I’m not sure I’d turn down a frozen dessert in any temperature.
Indulgent as this recipe may seem, this semifreddo actually requires minimal ingredients. It is, as many Italian desserts and sweet treats are, a celebration of that creamy dairy flavour. No excessive sugar or sickliness. It is untainted with the masking flavour of vanilla (mostly because I couldn’t find any in the shop), purely embracing the welcome simplicity of double cream.
Stracciatella is not only a fabulous word to enunciate, it is a common gelato flavour in Italy. This semifreddo, in the simplicity detailed above, takes inspiration from this flavour. Stracciatella is also a kind of cheese…but we’ll forget about that for now.
Can’t get enough of the Stracciatella flavour? Try these Stracciatella Cupcakes!
As for equipment, this recipe will require a 500ml loaf tin. Though you could be a Maverick and use a solid 15cm cake tin if you have nothing else! You’ll also be grateful for an electric whisk, though this recipe is certainly possible without one.
Even those of you who are just starting to learn your way around a kitchen during this international lockdown will be able to knock this semifreddo together. It’s just a case of mixing, freezing, then eating.
In our current circumstances, finding ingredients is a lot more difficult. Here are some options for this Stracciatella Semifreddo if you’re struggling:
- Large eggs could be swapped for medium eggs, but you may want to add an extra egg to make up for the volume
- Caster sugar could be replaced with granulated or icing sugar
- Double cream could be replaced with whipping cream
- Mascarpone cheese could be replaced with cream cheese
- Dark chocolate could be replaced with milk chocolate, but I would recommend reducing the caster sugar amount by 20g to balance
I hope you are all staying safe and healthy, and thank you as always for stopping by!
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To make this Stracciatella Semifreddo, simply follow the recipe below!
Stracciatella Semifreddo
Notes
BE A MAVERICK: why not add a shot of espresso to the mixture before freezing for a delicious coffee semifreddo?
This Stracciatella Semifreddo needs to be kept frozen and should keep well for a few months, though I think it is most delicious eaten the day after making!
Ingredients
- 4 large eggs, separated into yolks and whites
- 100g (½ cup) caster sugar
- 300ml (1 ¼ cups) double cream
- 100g (3 oz) mascarpone cheese
- 70g (2 ½ oz) dark chocolate, plus extra for decoration
- Pinch of salt
Instructions
- Line a 500ml loaf tin with a big sheet of clingfilm, making sure to tuck it right into the corners and edges.
- In a medium-sized bowl, whisk your egg yolks and caster sugar together until thick, pale and airy. This should take 3-4 minutes. Set aside.
- In a separate bowl, whisk your egg whites until they hold soft peaks. Set aside.
- In a final bowl, whisk your double cream and mascarpone together until thickened and holding soft peaks. Set aside.
- Gently mix your whipped cream and mascarpone into your whipped egg yolk and sugar bowl until just combined into an even pale yellow mixture.
- Gently mix your fluffy egg whites into the mixture until just combined into a white airy mousse.
- Chop your dark chocolate into flaky shards or small chunks (whichever you prefer!) and stir softly through the mousse.
- Pour the mousse into your lined tin.
- Cover the mousse with some more clingfilm.
- Place the filled tin into the freezer for at least 4-5 hours to firm up.
- Leave at room temperature for 15-30 minutes and sprinkle with extra dark chocolate before eating.
- Slice and enjoy!
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Hi!
Always watching your videos, really enjoy the reviews and recipes! 😊👍🏼 Really puts a smile on my face 😊❤️ Can I ask in your professional experience, please let me know your thoughts on why a baking disaster has happened. 😭 I tried to make a chocolate mousse, similar to your semifreddo. The only difference is I didn’t freeze it, so had it as a chocolate mousse. Basically when beating the yolks and caster sugar, the sugar did not dissolve. The mousse ended up gritty and horrible. Any tips on how to ensure the sugar dissolves into the egg yolks correctly when making a chocolate mousse? It’s essentially a zabaglione like when making tiramisu? But this time the sugar did not dissolve and I have lost all confidence! Should I be cooking the eggs over bainmarie first? Usually all the mousses/tiramisu I have made has been raw egg yolk and it’s been fine.
Do you think the ratio of egg to sugar was wrong?
Really appreciate your time if you respond! You answered me about a brownie fail too a while ago now! Thanks so much for that 👍🏼👍🏼👍🏼😜😜😜
Rachel