SEMIFREDDO with NUTELLA, quick holiday dessert with simple mousse made of cream and mascarpone, delicious and creamy with a puff pastry base.
The semifreddo with Nutella is very tasty, prepared in a few minutes and perfect as a holiday or Sunday dessert in any season, its crunchy base perfectly matches the cream.
The recipe for the semifreddo with Nutella is very simple: bake the puff pastry, whip the cream, fill the base, and then place it in the freezer. It’s a real delight, as all semifreddos, the egg white makes everything very soft and does not freeze.
Follow me in the kitchen today, we have the semifreddo with Nutella.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry
- 2 cups whipping cream
- 1.1 lbs mascarpone
- 2 egg whites
- 1/2 cup sugar
- 10.6 oz Nutella®
Steps
Place the puff pastry on the oven tray covered with parchment paper, prick with a fork and sprinkle with granulated sugar.
Bake in the preheated oven at 350°F for about 15 minutes.
Whip the cream with mascarpone and sugar, beat the egg whites and combine the two mixtures, add Nutella and mix everything together.
Let the puff pastry cool and fill with the cream; if you have a large baking dish, I recommend lining it with plastic wrap, placing the puff pastry, and pouring the cream over it.
Place in the freezer for a couple of hours
Bon appétit
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SEMIFREDDO with NUTELLA
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FAQ (Frequently Asked Questions) SEMIFREDDO with NUTELLA
How can I enrich the semifreddo with Nutella?
You can add chocolate chips, raspberries, strawberries, red fruits.
Can I eliminate the egg whites?
Of course! If you don’t prefer them, you can remove them, but the egg whites make the dessert much creamier and prevent it from freezing.
How do I substitute the cream?
You can use mascarpone or ricotta or Philadelphia.
