Neapolitan Semifreddo

Neapolitan Semifreddo
Dinnertime is when I transform into a short-order cook because I make the rookie parenting mistake of asking my toddler what he wants to eat when I should just offer up a couple choices. The other night when the water was bubbling away on the stove ready for spaghetti, my 2-year-old announced that he wanted waffles instead. I indulged him, and together we whipped up those waffles from scratch.

My son and I share a certain indecisiveness about what to eat. Dessert is always the toughest decision because of my sweet tooth. I made this Neapolitan semifreddo to satisfy every ice cream craving in a single recipe. With stripes of berries, vanilla and chocolate, I had all the flavors covered. Plus there is something a little fun and fancy about serving ice cream in slices instead of standard scoops.
Neapolitan Semifreddo
Neapolitan Semifreddo
Adapted from olive

Serves 6-8

Non-stick cooking spray
3/4 cup granulated sugar
4 tablespoons water
2 large egg whites
2-1/2 cups heavy cream
1 vanilla pod, seeds scraped out
8 ounces strawberries
3-1/2 ounces raspberries
1 tablespoon confectioners’ sugar
2-1/2 ounces bittersweet chocolate, roughly chopped

Grease an 8-1/2-inch by 4-1/2-inch loaf pan with cooking spray and line with plastic wrap.

In a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil for 2 minutes. The sugar should be dissolved, and the mixture should have thickened into a syrup.

In a large bowl, using an electric mixer, beat the egg whites until they form stiff peaks. Gradually pour the hot syrup into the egg whites while the mixer is running. Beat until cool, about 2 minutes.

In a medium bowl, whisk together the heavy cream and vanilla seeds. Fold into the egg whites in 3 additions. Divide into 3 bowls with one batch a little smaller than the others.

In a blender, puree the strawberries, raspberries and confectioners’ sugar. Strain through a fine mesh sieve into the smaller batch of cream. Pour into the prepared loaf pan and freeze until firm, about 45 minutes to 1 hour.

Pour a layer of plain vanilla cream into the loaf pan and freeze until firm, about 45 minutes to 1 hour.

In a small bowl, melt the chocolate in 30-second blasts in the microwave. Allow it to cool, but still be runny before stirring it into the remaining cream. Pour it in the loaf pan and freeze at least 3-4 hours. Before serving, let the semifreddo sit at room temperature for 10 minutes and then slice.


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