For the delicious party semifreddo, I was inspired by a randomly encountered YouTube video of a recipe very similar to how I made it, and I must say I was very satisfied.
I prepared it with Mother’s Day in mind, which is why I added something more festive in the decoration, but of course, you can decorate to your taste.
I must also say that in the final stage, I created this sort of brick on parchment paper using the table as a work surface, but then I thought I could line a loaf pan with parchment paper, and it would surely be quicker.
I had already started freehand, so it will be for next time.
Besides Mother’s Day, it is definitely a dessert to propose also on Valentine’s Day and simply for an end-of-dinner with family or friends.
You just have to try it and tell me if you liked it.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 335 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Mother's Day
Ingredients to make the Delicious Party Semifreddo
Ingredients for the biscuit part
- 1 roll rectangular puff pastry
- 1 medium egg
- 60 g sugar
- 1 packet of vanillin or ½ teaspoon of liquid vanilla
- 10 g all-purpose flour
- 200 ml whole milk
- 30 g butter
- 200 ml sweetened hoplà cream
- colored wafer leaves q.s.
- 20 g dark chocolate flakes
Preparation of the Delicious Party Semifreddo
First, take the puff pastry, unroll it, and cut it into strips about 0.8 inches wide; I got 17.
Line a baking sheet with parchment paper, place the strips of pastry well spaced apart, and bake in a preheated oven at 392°F for 10 minutes.
Once cooked, set them aside.
Prepare the cream by putting a whole egg, sugar, vanilla, and flour in a small pot; mix well until you obtain a cream, then add the milk and butter, put the pot on a medium-low heat, and continuously stir until it forms a quite thick cream.
Pour it into a container and cover it with kitchen wrap, making it adhere to the cream to avoid crusts on the surface; let it cool, then place it in the fridge for at least 2 hours or ½ hour in the freezer.
Once cooled, whip the cream until firm, then add the cream and mix the two preparations well.
Take a sheet of parchment paper, spread a layer of the cream obtained, keeping at least two fingers from the long edge, align 6 puff pastry sticks on top, then another layer of cream, another 6 puff pastry sticks, another layer of cream, and finally 5 puff pastry sticks and the final cream covering, adjusting with a spatula on each side.
Cover with parchment paper, carefully wrap it around, and close well, including the sides.
Place on a rigid surface and refrigerate for at least 6 hours or 1½ hours in the freezer if you want to do it quickly.
After the cooling time, take the semifreddo, remove the parchment paper by rolling it onto a serving plate, decorate as desired, and return to the freezer until ready to serve, at least 3 hours.
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