Traditional versions of this elegant dessert — which translates as
- 2 large eggs
- 1/4 cup plus 1/3 cup sugar
- 1/3 cup strong brewed espresso, (or dark-roast coffee) or 3 tablespoons instant espresso granules dissolved in 1/3 cup boiling water, cooled
- 2 tablespoons hazelnut liqueur, such as Frangelico
- 1 teaspoon vanilla extract
- 2 tablespoons dried egg whites, reconstituted according to package directions (equivalent to 3 large egg whites)
- 3 tablespoons cold water
- 1/2 teaspoon cream of tartar
- 1/3 cup whipping cream
- 2 tablespoons chopped hazelnuts
- Fill a large saucepan or Dutch oven with 1 inch water and bring to a simmer for Step 3. Place a small mixing bowl in the freezer to chill.
- Whisk whole eggs and 1/4 cup sugar in a heavy, medium, nonreactive saucepan until smooth. Whisk in espresso (or coffee). Cook over low heat, whisking constantly, until slightly thickened and an instant-read thermometer registers 160°F, about 10 minutes. (Do not let the mixture come to a simmer.) Remove from the heat and whisk in liqueur and vanilla. Transfer to a large bowl and let cool to room temperature, about 20 minutes.
- Combine reconstituted egg whites, cold water, cream of tartar and remaining 1/3 cup sugar in a large heatproof mixing bowl. Set the bowl over (not in) the barely simmering water and beat with a hand-held electric mixer at low speed for 4 to 5 minutes. Increase mixer speed to high and continue beating for 3 minutes more. The meringue should hold firm peaks. Remove from the heat and continue beating until cool and fluffy, 3 to 4 minutes.
- Whip cream in the chilled mixing bowl (no need to wash meringue from beaters) until soft peaks form.
- Whisk one-fourth of the meringue into the cooled coffee mixture. Using the whisk, fold in remaining meringue. With a rubber spatula, fold in whipped cream.
- Divide the mixture among six 3/4-cup metal molds (see Tip) or spoon into an 8-by-4-inch metal loaf pan. Cover with plastic wrap and freeze until firm, at least 6 hours.
- Before serving, toast hazelnuts at 350°F until fragrant, about 5 minutes. (Alternatively, microwave hazelnuts on high for 4 minutes, stirring twice.) Let cool. Dip bottoms of molds or pan in hot water for a few seconds, then invert onto chilled dessert plates or a serving platter. Garnish with hazelnuts and serve.
Tips & Notes
- Make Ahead Tip: Prepare through Step 6. Freeze well-wrapped for up to 1 week.
- To successfully unmold the semifreddo, it is important to use metal molds. If you have only glass or ceramic ramekins, simply serve directly from them.
Per serving: 185 calories; 7 g fat (3 g sat, 3 g mono); 85 mg cholesterol; 17 g carbohydrates; 5 g protein; 0 g fiber; 58 mg sodium; 136 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 other carbohydrate, 1 1/2 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- Preparation/ Technique