Neapolitan Coviglia: An Ancient Semi-Frozen Dessert with Various Flavors

Coviglia is a Neapolitan semi-frozen dessert of refined and ancient origins, popular in the 1800s, a dessert halfway between ice cream and a fresh, creamy mousse, that captivates at first taste.

In the past, this ancient semi-frozen dessert of Neapolitan pastry was always present at family gatherings, celebrations, communions, buffets, etc., and was served in characteristic silver metal cups. Today, it is only found in the best pastry shops or by special order, but preparing it at home, as you’ll see, is very simple and perfect for enjoying on hot days, as a fresh and elegant summer dessert.

It is a gluten-free semi-frozen dessert that can be prepared in various flavors: coffee, chocolate, Nutella, orange, pistachio, etc.: I have chosen hazelnut flavor.

Let me clarify right away that “hazelnut paste” is NOT spreadable hazelnut cream, but pure hazelnut paste (without added sugars) found in the best confectionery supply stores or on Amazon (see link below).

If you prefer to pasteurize the egg whites, I explain how to do it at the end of the article, or you can buy a carton of already pasteurized egg whites.

If you love Neapolitan cuisine, click on my Special: “Authentic Neapolitan Cuisine“.

If you’re looking for more summer recipes (sweet or savory), click on my: “Summer Special“.

Ingredients for Neapolitan Coviglia: An Ancient Semi-Frozen Dessert with Various Flavors

7 oz egg whites (cartons of pasteurized egg whites are also fine)
2 1/8 cups heavy cream
14 oz granulated sugar
1 cup hazelnut paste
1 1/2 tsp lemon juice
1 tsp vanilla extract
to taste whole hazelnuts (for decoration, optional)
to taste chopped hazelnuts (for decoration, optional)
to taste chocolate (grated, for decoration, optional)
2 tsp liquor (optional)

Tools

2 Bowls
Spatula
Stand Mixer Kenwood with 1400 W power, illuminated bowl
Hand Mixer electric Philips, with 450 W power
Cups metal, rust-proof

Steps for Neapolitan Coviglia: An Ancient Semi-Frozen Dessert with Various Flavors

Note: the eggs should be at room temperature, while both the heavy cream, and the bowl and beaters where you will whip it, should be chilled in the refrigerator.

First, put the bowl and beaters in the refrigerator for at least half an hour.
The egg whites should be at room temperature (they will whip better).
Whip the egg whites at room temperature and let them foam for two minutes, then add the lemon juice, vanilla, and sugar in three additions, and beat at moderate speed until stiff peaks form, about 10 minutes, then for another 10 minutes at high speed until you obtain a glossy and compact meringue.
Take the cold bowl and beaters out of the fridge, pour the cold heavy cream into it and whip for about 5 minutes (do not over-whip, or it will turn into butter!).
Gently fold the well-whipped cream into the meringue mixture, stirring delicately from bottom to top with a hand whisk, and also add the hazelnut paste and the chosen liquor (optional).
Decorate the coviglie with whole hazelnuts, chopped hazelnuts, and grated chocolate (optional). Before serving, place them in the freezer for at least 2-3 hours. When serving, wait 5-10 minutes.

Notes and Tips

For the pasteurized version: cook the sugar to 250°F and pour it slowly over the egg whites in the stand mixer, whip until you have a firm meringue.
Whip the cream and gently fold the meringue mixture into the whipped cream.

Various Flavors: once the cream is combined with the meringue mixture, add your chosen flavor to each. You can decide the flavor for the Neapolitan coviglie according to your preferences. You can add inside: coffee, Nutella, chocolate (candied fruit for the cassata flavor).

With the quantities indicated above, you can divide the mixture into 4 parts and:
– For the hazelnut flavor, add two tablespoons of hazelnut paste and some chopped hazelnuts (proceed similarly for the pistachio or Nutella flavors).

– For the coffee flavor, dissolve 1 teaspoon of soluble coffee in 1/2 a cup of sweetened espresso and add it to the cream.

– For the cassata flavor, add some finely chopped candied fruits and 1/2 a cup of Strega liquor and gently mix with the cream.

Before pouring the cream into the cups, you can also place a disc of sponge cake soaked in syrup made from water, sugar, and your chosen liquor at the bottom if you wish.

Shopping Tips !!!

For this recipe, I used the handy Philips electric hand mixer with 5 speeds (+ turbo) and 450 W power, available at a great price on Amazon.

For the hazelnut flavor, I used pure hazelnut paste (without added sugars) available on Amazon

For my coviglie molds, I used these stainless steel cups available on Amazon.

FAQ (Questions and Answers)

What does “coviglia” mean
The term “coviglia” is unknown outside the city of Naples, but it would indicate a Spanish origin. The name indeed comes from the term cubillo, the metal bowl placed on the table to keep cold drinks. Supporting this hypothesis is a passage from the Neapolitan cook Vincenzo Corrado, who, towards the end of the 18th century, writes in a chocolate mousse recipe: “after a few hours, fill the coviglie, or jars, and place them in the snow”. It seems this dessert was also much appreciated by Matilde Serao (writer, founder of Il Mattino di Napoli).

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Neapolitan Coviglia: An Ancient Semi-Frozen Dessert with Various Flavors