Marcella Hazan’s Semifreddo di Cioccolato

Name: Marcella Hazan’s Semifreddo di Cioccolato
Prep time: 20 min
Total time: 20 min
Yield: 8 to 10 servings
Cuisine: italian
Ingredients: 2 cups very cold heavy cream; 1 1/4 cups sifted confectioners' sugar; 4 ounces very finely grated semi sweet baking chocolate; 6 egg whites

Recipe from "Marcella's Italian Kitchen"

Adapted by Florence Fabricant

Marcella Hazan’s Semifreddo di Cioccolato — Danny Ghitis for The New York Times

Total Time: 20 minutes
Prep Time: 20 minutes
Rating: 4(516)
Comments: Read comments

Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table.

This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients – heavy cream, confectioners' sugar, grated chocolate and egg whites – and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries. —Florence Fabricant

Featured in: Ice Cream Family's Chic Italian Cousin

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Ingredients

Yield:8 to 10 servings

2cups very cold heavy cream
1¼cups sifted confectioners' sugar
4ounces very finely grated semi sweet baking chocolate
6egg whites

Ingredient Substitution Guide

Preparation

Step 1
Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.
Step 2
When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
Step 3
Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
Step 4
Line a loaf pan of 1½ to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.

Tip

Creating semifreddo at home requires just a few pointers. Beat egg whites at room temperature, chill beaters and bowls used for whipping cream, and sift the confectioners' sugar.

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Ratings

4 out of 5

516 user ratings

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Comments

Betsy Starks7 years ago

I do not use raw eggs. Is it possible to get egg whites that are safe from salmonella and e coli?

Diane B.7 years ago

Beat the egg whites first; they'll hold up.

Hayford Peirce7 years ago

Grating the chocolate can be tricky. BUT there is a much easier way to do it. Step one: first chill the chocolate in the refrigerator for at least several hours until it is cold and hard. Step two: break or cut it into large chunks, then put them into the food processor and run the machine until you have nice small pieces. There MAY be one or two larger pieces left -- take them out and eat them! Use the rest in the semifreddo, which is indeed molto delicious -- and keeps for weeks.

Marie6 months ago

This is a delicious dessert especially with a few berries on the side. Good quality chocolate is important.

barbara Bowman7 months ago

I was halfway through making this for an extended family dinner when it dawned on me that my pregnant daughter can’t eat raw eggs. I didn’t want to rake a chance, even with pasteurized eggs. A reminder included with the recipe might be a good idea.

Sarah1 year ago

I have made this several times. People love it! I add a little vanilla.

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