Name: Pistachio Semifreddo
Prep time: 45 min
Yield: 8/10 Servings
Cuisine: Italian
Ingredients: 3-4 large egg whites Egg whites; 3/4 cup + 1 tbsp Granulated sugar (about 5.6 oz / 160 g); 2 tbsp Water (30 ml); Italian meringue (freshly made); 1 2/3 cups Heavy cream (cold) (400 ml); 1/2 cup Pistachio paste (about 4.2 oz / 120 g); 1 tsp Vanilla extract (Or natural vanilla flavoring); 5.3 oz Dark chocolate (for the inserts (about 150 g)); as needed Chopped pistachios; as needed Chocolate-hazelnut spread

Pistachio semifreddo with a crunchy dark chocolate base, an original dessert perfect for any occasion, as delightful as pistachio ice cream but a bit simpler to make. Our semifreddo is fresh and delicate, ideal for summer yet delicious all year round — it will win you over at the first bite! Despite its impressive appearance, the pistachio semifreddo is a very easy dessert to prepare: just pay a little attention and don’t rush to achieve a flawless result. With a good Italian meringue and a simple homemade pistachio paste, you’ll create an amazing dessert, with a crunchy chocolate base that you’ll fall in love with! Curious to try it? Let’s go to the kitchen — and before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!

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Difficulty: Easy
Cost: Inexpensive
Preparation time: 45 Minutes
Portions: 8/10 Servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the pistachio semifreddo

3-4 large egg whites Egg whites
3/4 cup + 1 tbsp Granulated sugar (about 5.6 oz / 160 g)
2 tbsp Water (30 ml)
Italian meringue (freshly made)
1 2/3 cups Heavy cream (cold) (400 ml)
1/2 cup Pistachio paste (about 4.2 oz / 120 g)
1 tsp Vanilla extract (Or natural vanilla flavoring)
5.3 oz Dark chocolate (for the inserts (about 150 g))
as needed Chopped pistachios
as needed Chocolate-hazelnut spread

How to make the pistachio semifreddo with a crunchy dark chocolate base

Let’s start by preparing the thin sheets of dark chocolate that we will insert into the semifreddo.
Melt 3.5 oz (100 g) of dark chocolate in a bain-marie or in the microwave — if you use the microwave be careful, chocolate burns in an instant.
Lay a sheet of parchment paper on a tray that fits in your fridge, pour the melted chocolate onto it and spread it very thinly, then place it in the fridge to set.
Prepare the Italian meringue. Put the sugar in a small saucepan and add the water, stir and bring to a boil, making sure all the sugar dissolves. Having a kitchen thermometer is ideal — you’ll need to reach 250°F. While the syrup is cooking, start whipping the egg whites until stiff, then slowly pour the hot syrup in a thin stream into the whites without stopping the mixer. The heat of the syrup will cook the whites and the meringue will gain body; work until it has cooled.
When you obtain a voluminous, full-bodied, glossy mixture like shaving foam, you’re done, and you can chill it for a few minutes in the fridge. Whip the cold cream in a cold bowl, then fold it into the meringue using a spatula with gentle downward motions. The base for the semifreddo is ready; add the pistachio paste and the vanilla extract and gently fold again with the spatula.
Take a mold — a silicone one is fine, a loaf pan lined with parchment, or a springform pan, it’s up to you. I used an 8 in diameter silicone mold (20 cm), while in other recipes I’ve used a loaf pan. Take the chocolate sheets from the fridge and be quick when assembling the semifreddo, because untempered chocolate will melt quickly. Alternate a layer of semifreddo and a layer of chocolate sheets, continuing until the mold is filled (with an 8 in diameter mold and about 1.6 in height I had a little left over which I froze in a small bowl). Place in the freezer for at least 8–12 hours, depending on how warm it is.
Unmold the semifreddo and decorate as you like. I decorated mine with pistachios and a disk of chocolate-hazelnut spread that I shaped with a silicone mold.