Description
Delicious cherry semifreddo with crushed biscotti, perfect for a refreshing dessert.
Ingredients
Scale
- 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