Print Options:

Semifreddo al Croccantino

Difficulty Beginner
Servings 12
Best Season Suitable throughout the year

Semifreddo al croccantino, meaning half frozen with crunchy almonds, is a heavenly Italian dessert that combines the creaminess of ice cream toasted candied almonds.  Semifreddo is a simple recipe to make - always using fresh organic cream, and almonds.

    For the Caramelized Almonds
  • 300 grams Almonds
  • 300 grams Sugar
  • 1 tablespoon Water
  • For the Semifreddo
  • 3 Eggs
  • 150 grams Sugar
  • 300 grams of Mascarpone
  • 300 grams Whipped Cream
  1. For the Caramelized Almonds

    Prepare the caramelized almonds first. In a baking pan, toast almonds in the oven at 375°F for about 7 to 8 minutes until lightly browned.

    In a pan, over low heat, mix sugar with water. Allow sugar to caramelize. When the sugar mixture has turned a very light brown, add in toasted almonds and toss.

    After a few minutes, remove from heat and allow to cool. Once cool, crush into small pieces.

  2. For the Semifreddo

    Next prepare the semifreddo. Mix the egg yolks with 100 g of sugar.

    When creamy, add mascarpone and mix for 10 seconds. Fold in the whipped cream and crushed caramelized almonds to the mascarpone mixture.

    In a separate bowl, whip egg whites with the remaining sugar until they form stiff peeks. Add the egg whites to the mascarpone mixture, folding gently.

    Spoon into serving dishes or glasses and chill in the freezer for at least 1 day. Take the semifreddo out of the freezer at least 20 minutes before serving.

Keywords: dessert, cake,