Â Â Â Â Â Semifreddo (“half-cold”, literally) is a dreamy Italian dessert that’s easy to make and involves neither rock salt nor yet another appliance that otherwise gathers dust in your cupboard.Â I tried it first in Asti, eponymous city of Spumante, and home of Barbero, maker of torrone and deep dark chocolate.Â This dessert uses three of Barbero’s “tripolino” bars (crunchy nougat covered with chocolate) and makes one casserole-pan size semifreddo, enough for 10 people or so.Â The recipe is easy, involves a lot of whipping and uses a lot of pans, but the simple joy of seeing the wisk attachment create daisy patterns as it whips the cream makes my day (not to mention the sweet treat after!)
Here’s the recipe:
Semi Freddo Al TorroneÂ
300g Barbero Torrone (crunchy) (3 bars)
Â 1/2Â cup sugar
1 pint whipped creamÂ
4 egg yolksÂ
2 egg whitesÂ
1/2 cupÂ chocolate flakes (for garnish)Â
2 tbsp Cognac or RumÂ Â
- â€œsmashâ€ the torrone into small pieces the size of a hazelnut
- In a bowl add the egg yolks and the sugar and beat it until the yolks are aerated (â€˜fluffyâ€™)
- Beat the egg whites until they are fully aerated
- Incorporate the whipped cream and then the egg whites into the egg yolks by gently folding the ingredients together (as to prevent the mixture from loosing too much air).
- Add the 2 tbsp of liquor
- In an appropriate mold lined with aluminum foil add on layer of torrone and then one layer of the egg/whip cream mixture. Alternate until all of the mousse and torrone have been placed into the mold. The last layer (on top) should be the torrone.
- Place in freezer for at least 12 hours
- Remove from freezer atleast 15 minutes before serving. Garnish with chocolate flakes
Â *note. For a better presentation melt the chocolate and drizzle over the semifreddo after it has been set on the plate**
Tripolino may be purchased at Flavors From afar.Â $6.49/bar.