Semifreddo cake with raspberries and strawberries
8 servings
240 minutes
Semifreddo is an exquisite Italian dessert that combines the lightness of mousse with the richness of ice cream. Its name translates to 'half-frozen', which makes its texture unique – soft and melting in the mouth yet refreshing. In this version, delicate cream is paired with crunchy nut meringue, creating a layered harmony of flavors. Raspberries and strawberries add a sweet-tart note, making the dessert light and summery. This cake is perfect for both festive gatherings and cozy family dinners. The finishing touch is a rich chocolate sauce that adds a deep, velvety flavor. Semifreddo requires no complicated preparation but impresses with its elegant appearance and amazing taste that transports you to sunny Italy.
1
Clean and roast the hazelnuts in an empty pan for 5 minutes, stirring constantly. Then chop with a knife.
- Hazelnut: 50 g
2
Whip the egg whites into a foam, add coffee. While continuing to whip, gradually add 2/3 cup of sugar. Whip well, add nuts, and mix very gently.
- Egg white: 3 pieces
- Instant coffee: 1 tablespoon
- Sugar: 1 glass
- Hazelnut: 50 g
3
Cover the baking sheet with parchment paper, spread the whipped mixture in a 2 cm layer, and place it in the oven at 90 degrees for 3 hours. Remove and let cool completely. Break into small pieces.
- Sugar: 1 glass
4
Whip 600 ml of cream vigorously, add the resulting pieces, and gently mix.
- Cream 35%: 750 ml
5
Line a 28 cm diameter removable mold with parchment, add 1/3 of the mixture, evenly distribute half of the mixed strawberries and raspberries on top, cover with another 1/3 of the mixture, then layer the remaining berries and top with the remaining cream mixture. Cover with plastic wrap and press down slightly with a plate. Place in the freezer for 18 hours.
- Raspberry: 250 g
- Strawberry: 250 g
- Raspberry: 250 g
- Strawberry: 250 g
- Cream 35%: 750 ml
6
Prepare the sauce just before serving: grate the chocolate, mix 150 ml of cream with 1 tablespoon of sugar, bring to a boil, then reduce the heat to minimum, add the grated chocolate and butter. Cook, stirring constantly, until the chocolate is completely melted. Let it cool slightly and serve with the cake.
- Dark chocolate: 150 g
- Cream 35%: 750 ml
- Sugar: 1 glass
- Butter: 25 g