Italian Semifreddo Recipe with Crushed Biscotti & Cherries
Cool off with this indulgent Semifreddo recipe! Creamy layers meet the crunch of crushed biscotti and the burst of sweet cherries in this irresistible frozen treat. Perfect for hot summer days, a dinner party, and more!
What is Semifreddo?
Semifreddo is an Italian dessert known for its light, airy texture, similar to frozen mousse or ice cream. The name “semifreddo” translates to “half-frozen” in Italian. It has a softer consistency compared to traditional ice cream and typically includes whipped cream, sugar, whole eggs, and flavorings, and requires no ice cream maker or churning. Instead, you use a method of folding together whipped cream, beaten egg whites, and a sweetened egg yolk mixture. The result is a smooth, creamy texture that is easily sliceable and serveable directly from the freezer.
Semifreddo can be made with vanilla, chocolate, coffee, fresh fruit, or liqueurs, and can include layers of nuts, chocolate chips, or cookie crumbs. Typically served in slices and garnished with fresh fruit or sauces, semifreddo only needs a few minutes at room temperature before serving, making it a simple, but delicious dessert option. Today we’re making this recipe with crushed biscotti and cherries– a delightful and classic taste!
Why You’ll Love This Semifreddo Recipe
I have been waiting and waiting for the perfect time to teach a Semifreddo Recipe and this was my opportunity! Semifreddo means half cold or half frozen, but it is a frozen dessert. It just isn’t as hard as ice cream. I love the creaminess and that you can take this basic template recipe and switch up the flavors to include anything that won’t freeze rock hard (like giant fresh strawberries).
I often swirl fruit preserves into a semifreddo or I’ll make a fresh fruit sauce (use the blueberry sauce on my website as a guide). You can add nuts, melted chocolate or chocolate sauce, chocolate hazelnut spread, lemon zest, crystallized ginger, freeze-dried fruit, and so on. See the recipe tips below for a link for a vegan semifreddo.
All you need are a few simple ingredients and this recipe comes together in no time. This is the perfect make-ahead summer dessert!
Ingredient Notes
- heavy whipping cream
- large eggs
- cane sugar
- sea salt
- almond extract
- crushed biscotti or any hard cookies
- pitted cherries: You can use fresh cherries or frozen– whichever you prefer.
Step-by-Step Instructions
- Line an 8 ½ x 4 ½-inch metal loaf pan (or a 9 x 5) with plastic wrap, leaving a 1-inch overhang on all sides.
- Using a stand mixer fitted with the whisk attachment (or handheld electric mixer), whip the heavy cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. You do not want stiff peaks or else it will create lumps in the final result. Transfer the whipped cream to another bowl if using a stand mixer and refrigerate in the meantime.
- Place the eggs, sugar, and salt in a heat-proof bowl (could be your stand mixer bowl) set atop a pot of gently simmering water (make sure your bowl does not touch the water) and whisk continuously until the mixture is emulsified, slightly foamy, and reaches 160 F degrees (Use an instant-read thermometer if needed). This may take about 8 minutes. This step will help the eggs whip more easily.
- Transfer the egg and sugar mixture to a clean large bowl. Add the almond extract and beat on medium-high speed with the whisk attachment until the mixture has thickened to a pale yellow color and has doubled in volume, about 3 to 4 minutes.
- Fold in half of the whipped cream to the beaten egg mixture and then fold in the crushed cookies and cherries until just combined. Fold in remaining whipped cream until you no longer see white streaks.
- Transfer the semifreddo mixture to the prepared loaf tin and smooth the top with a spatula. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.
- When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.
Expert Tips
- Make it Vegan: Try my vegan semifreddo recipe here. (Click for recipe).
- Variations: You can add nuts, melted chocolate or chocolate sauce, hazelnut-chocolate spreads, lemon zest, crystallized ginger, freeze-dried fruit, dark chocolate curls or pieces, and so on. You can also skip the almond extract and use vanilla extract instead.
Serving and Storage Tips
When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.
To store, cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.
More Frozen Dessert Recipes
- Chocolate Covered Frozen Bananas
- Orange Juice Sherbet Recipe
- Seasonal Fruit Sundaes with Coconut Dulce de Leche
- How to Make Dairy Free Ice Cream
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Get the Recipe
Semifreddo Recipe with Crushed Biscotti and Cherries
Ingredients
- 1 ½ cups heavy cream
- 4 large eggs
- ¾ cup cane sugar
- ⅛ teaspoon sea salt
- ½ teaspoon almond extract
- 1 cup crushed biscotti or any hard cookies
- 12 pitted cherries chopped (frozen works fine)
Instructions
- Line an 8 ½ x 4 ½-inch loaf pan (or a 9 x 5) with plastic wrap, leaving a 1-inch overhang on all sides.
- Using a stand mixer fitted with the whisk attachment (or handheld mixer), whip cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. You do not want stiff peaks or else it will create lumps in the final result. Transfer whipped cream to another bowl if using a stand mixer and refrigerate in the meantime.
- Place the eggs, sugar and salt in a heatproof bowl (could be a mixing bowl for your stand mixer) set atop a pot of gently simmering water (make sure your bowl does not touch the water) and whisk continuously until mixture is emulsified, slightly foamy, and reaches 160 F degrees. This may take about 8 minutes. This step will help the eggs whip more easily.
- Transfer the egg and sugar mixture to a clean mixing bowl. Add the almond extract and beat on medium-high speed with the whisk attachment until the mixture has thickened to pale yellow color and has doubled in volume, about 3 to 4 minutes.
- Fold in half of the whipped cream to the beaten egg mixture and then fold in the crushed cookies and cherries until just combined. Fold in remaining whipped cream until you longer see white streaks.
- Transfer mixture to prepared loaf pan and smooth the top with a spatula. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it starts to separate.
- When ready to serve, remove the top layer of plastic wrap and invert pan onto a cutting board or serving platter. Carefully pull on overhanging plastic to release semifreddo from pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.
Notes
Variations: You can add nuts, melted chocolate or chocolate sauce, hazelnut-chocolate spreads, lemon zest, crystallized ginger, freeze-dried fruit, dark chocolate curls or pieces, and so on. You can also skip the almond extract and use vanilla extract instead. Serving and Storage Tips When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice. To store, cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.
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