Semifreddo with biscotti and cherries is a blissful dessert that captures the essence of warm summer days. With its creamy texture paired with chunks of juicy cherries and crunchy biscotti, it’s both a treat for the eyes and the palate.
This recipe addresses issues like achieving a creamy texture without churning and incorporating delightful cherries and biscotti for added flavor and crunch.
I love whipping this up when friends drop by or when I’m in the mood for something special but not too demanding. Sometimes, I’ve found myself with all the ingredients, ready to go, and had a little mix-up with the freezing time, so I always double-check my schedule to avoid any last-minute surprises!
The beauty of this recipe lies in its ease. It only takes about 25 minutes to prep, and with a freezing time of at least eight hours, you can make it ahead and still wow everyone when it’s ready to slice.
If you need another cherry-infused delight to serve, you’ll also want to check out my Cherry Blossom Cake!
Table of contents
Why You Will Love This Recipe
- Rich Creaminess , The combination of heavy cream and egg yolks creates a dreamy, soft texture in semifreddo with biscotti and cherries. This treatment allows each spoonful to melt effortlessly, elevating your dessert experience.
- Flavorful Contrast , Juicy cherries introduce a refreshing burst of sweetness, contrasting beautifully with the crunch of the biscotti. This interplay makes each bite an exciting blend of textures and flavors that keeps your taste buds engaged.
- Long-Lasting Freshness , Thanks to its freezing method, this semifreddo maintains its quality for several days. You can prepare it in advance, leaving you stress-free and ready for gatherings without compromising taste or texture.
- No Churning Required , Unlike traditional ice cream, this recipe skips the churning, making preparation straightforward and accessible. Simply mix, pour, and freeze for a deliciously cool treat without a complicated process.
Italian Semifreddo with Biscotti and Cherries
- Prep Time: 25 minutes
- Cool Time: 8 hours
- Cook Time: 8 minutes
- Total Time: 8 hours 25 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: freezing
- Cuisine: Italian
- Diet: vegetarian
Description
Delicious cherry semifreddo with crushed biscotti, perfect for a refreshing dessert.
Ingredients
- 1 ½ cups (360 ml) heavy cream, chilled
- 4 large eggs
- ¾ cup (150 g) cane sugar
- ⅛ teaspoon sea salt
- ½ teaspoon almond extract
- 1 cup (about 100 g) crushed biscotti or any hard cookies
- 12 pitted cherries, chopped (fresh or frozen, thawed and drained)
- 8 ½ x 4 ½-inch or 9 x 5-inch loaf pan
- Plastic wrap
- Stand mixer with whisk attachment or handheld mixer
- Instant-read thermometer
- Heatproof bowl
- Spatula
- Whisk
Instructions
- Step 1: Line an 8 ½ x 4 ½-inch loaf pan or 9 x 5-inch loaf pan with plastic wrap, leaving about a 1-inch overhang on all sides. This will help remove the semifreddo easily after freezing.
- Step 2: Using a stand mixer fitted with the whisk attachment or a handheld mixer, whip the chilled heavy cream on medium-low speed until foamy, about 30 to 60 seconds. Increase the speed to high and whip until soft peaks form, about 1 to 3 minutes. Soft peaks should gently droop when you lift the whisk; avoid whipping until stiff peaks form to maintain creamy texture. Transfer whipped cream to another bowl if using a stand mixer and refrigerate while preparing the eggs.
- Step 3: In a heatproof bowl set over simmering water, whisk together the eggs, cane sugar, and sea salt continuously until the mixture reaches 160°F (71°C). Use an instant-read thermometer to confirm the temperature for safety and texture.
- Step 4: Remove the egg mixture from the heat and transfer to a clean bowl. Add the almond extract. Beat the mixture until it thickens and lightens in color to a pale yellow hue. This should create a fluffy and aerated base for the semifreddo.
- Step 5: Fold half of the whipped cream gently into the egg mixture to combine without deflating. Then add the crushed biscotti and chopped cherries, folding carefully to maintain the airy texture.
- Step 6: Fold in the remaining whipped cream gently until the mixture is uniform and smooth without lumps.
- Step 7: Transfer the semifreddo mixture to the prepared loaf pan. Smooth the top evenly with a spatula for a neat appearance. Cover tightly with plastic wrap. Freeze for at least 8 hours or overnight to set firmly.
- Step 8: When ready to serve, run a knife under warm water and dry it before slicing the semifreddo in the loaf pan. The warm knife will cut through cleanly, preserving the layers of cherries and biscotti.
Notes
- Room Temperature: Store in an airtight container at a cool room temperature for up to 1 day away from heat and sunlight to maintain texture.
- Refrigeration: Keep semifreddo in an airtight container in the refrigerator for up to 2 days, covered tightly to avoid odor absorption.
- Freezing: Wrap semifreddo well with plastic wrap, then place in a freezer container. Freeze for up to 2 months. Thaw in the refrigerator before serving for best texture.
- Whip the cream until soft peaks form within 1 to 3 minutes; under-whipping can cause ice crystals and a grainy semifreddo texture.
- A properly whipped cream is essential for a stable semifreddo structure; if the mixture appears too thin after folding, verify whipping duration and technique.
- If cherries taste too acidic, add 1 tablespoon of sugar while folding the fruit in to balance sweetness.
- Separation after freezing may occur; gently remix with a spatula before serving to restore smooth consistency.
- Keep freezer temperature at least 0°F (-18°C) to ensure proper setting of semifreddo.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mascarpone cheese: Look for good quality mascarpone; it adds creaminess and richness. You’ll want it at room temperature for easy mixing, to avoid lumps.
- Heavy cream: Choose a high-fat heavy cream for the best texture; it’ll whip nicely and keep the semifreddo airy. Chill it beforehand for better results.
- Cocoa powder: Use unsweetened cocoa powder for a rich chocolate flavor. I recommend Dutch-processed cocoa for a smoother taste, but regular works fine too.
- Granulated sugar: Stick with fine granulated sugar for even sweetness and smooth texture. It helps dissolve easily when whipped with cream.
- Cherries: Fresh, pitted cherries are a must! Check for firmness and bright color. If out of season, frozen cherries are a good alternative, just thaw and drain well.
- Biscotti: Grab your favorite biscotti for crunch! It adds a delightful texture contrast. You can use any flavor; almond and hazelnut are great options.
- Vanilla extract: Choose pure vanilla extract for the best flavor. It adds warmth and enhances the other ingredients. Avoid imitation extracts for a richer taste.
- Mascarpone cheese: Look for good quality mascarpone; it adds creaminess and richness. You’ll want it at room temperature for easy mixing, to avoid lumps.
- Heavy cream: Choose a high-fat heavy cream for the best texture; it’ll whip nicely and keep the semifreddo airy. Chill it beforehand for better results.
- Cocoa powder: Use unsweetened cocoa powder for a rich chocolate flavor. I recommend Dutch-processed cocoa for a smoother taste, but regular works fine too.
- Granulated sugar: Stick with fine granulated sugar for even sweetness and smooth texture. It helps dissolve easily when whipped with cream.
- Cherries: Fresh, pitted cherries are a must! Check for firmness and bright color. If out of season, frozen cherries are a good alternative, just thaw and drain well.
- Biscotti: Grab your favorite biscotti for crunch! It adds a delightful texture contrast. You can use any flavor; almond and hazelnut are great options.
- Vanilla extract: Choose pure vanilla extract for the best flavor. It adds warmth and enhances the other ingredients. Avoid imitation extracts for a richer taste.
Recipe Tips
- If your semifreddo isn’t setting properly, check your freezer temperature. It should be at least 0°F (-18°C) for optimal freezing, so adjust as needed.
- For icy texture issues, make sure to whip the cream until soft peaks form, 1 to 3 minutes. Undermix can cause unwanted ice crystals in your semifreddo.
- If your cherries are too acidic, substitute them with sweeter varieties or add 1 tablespoon of sugar while mixing. This adjustment can enhance the overall sweetness.
- When your mixture appears too thin after folding, check the whipping time of the cream. Properly whipped cream is essential for a stable semifreddo structure.
- If you notice separation after freezing, gently remix using a spatula before serving. This should resolve consistency issues for a smoother mouthfeel.
Serving Suggestions
Serve semifreddo with biscotti and cherries alongside fresh berries or a fruit salad for added brightness. A glass of sparkling water or herbal tea complements the dish nicely.
Add to summer parties by making an ice cream sandwich with two biscotti and a scoop of semifreddo in between. Use cherries to create a vibrant cherry sauce that pairs well in other desserts.
Top with a drizzle of chocolate sauce or a spoonful of whipped cream before serving. A sprinkle of crushed biscotti on top adds an extra touch of texture and flavor.
Recipe variations
- You can use crushed almond biscotti instead of the classic ones to add a nutty crunch to your semifreddo, providing an interesting variation in texture and flavor.
- Add ½ teaspoon vanilla extract instead of almond extract to change the aromatic profile, offering a softer, more familiar flavor twist in the semifreddo base.
- Either fresh cherries or frozen pitted cherries can be used; frozen cherries should be thawed and drained well to avoid excess moisture in the semifreddo.
- If making for a larger group, double the recipe ingredients and freeze the mixture in two 9 x 5-inch loaf pans; this helps keep portion sizes manageable.
Save This Recipe!
How to Store?
To keep your semifreddo with biscotti and cherries fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at cool room temperature up to 1 day. Avoid heat and sunlight exposure to maintain texture.
Refrigeration: Place in an airtight container in the refrigerator. Keep chilled up to 2 days. Cover tightly to prevent absorption of odors.
Freezing: Wrap semifreddo with plastic wrap, then place in a freezer container. Freeze up to 2 months. Thaw in refrigerator before serving for best texture.
Other Recipes You’ll Love
If you enjoyed this semifreddo with biscotti and cherries or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
