Semifreddo Recipe

Prepare a double boiler by preparing a medium saucepan and a larger glass bowl, making sure that the bowl is large enough to sit on top of the saucepan. Fill the saucepan with an inch of water and bring it to a simmer. Grease a 9x5-inch loaf pan and line with plastic wrap. Measure and prep all ingredients.

Prepare the custard. While the saucepan is heating, whisk together the egg, egg yolks, granulated sugar and salt into the bowl. Whisk until well combined. 

Place the bowl over the saucepan and continuously whisk until the egg mixture reaches 165°F. 

Use a fine mesh strainer to strain the mixture into the bowl of a stand mixer or a second large bowl. 

Whisk the mixture using either the stand mixer or an electric hand mixer until thick and foamy. The mixture should create ribbons when held high, about 8-10 minutes. Set aside.

Prepare the whipped cream. In a second stand mixer bowl or a large bowl, combine the cold heavy cream and vanilla extract (or paste). Whisk using a stand mixer or an electric hand mixer until stiff peaks form.

Transfer half of the whipped cream into the custard and fold until combined. 

Transfer remaining whipped cream into the custard and fold until combined. 

Transfer the semifreddo into the prepared loaf pan and smooth the top. Completely wrap with plastic wrap and freeze until frozen, about 8 hours or overnight.

When ready to serve, unwrap the loaf pan and turn the semifreddo onto a serving platter. Remove the plastic wrap. Drizzle the warmed Nutella over the semifreddo. Top with fresh berries and a sprinkling of chopped hazelnuts. (See notes 1.)

Slice into one inch slices and serve. Enjoy!