Pistachio Spumone
A creamy and delicious summer semifreddo guaranteed to succeed. Everyone will ask for seconds.
It is an elegant dessert that stands out even on special occasions.
Semifreddos are very delicate and suited to be served on important occasions.
Spumone is a versatile dessert that you can prepare in various flavors: you can substitute the same amount of pistachio paste with hazelnut, almond, chocolate, coffee, peanut paste, chestnut cream, or Nutella (in that case – melt it in a water bath or microwave before adding it to the mixture).
Note! Pistachio paste is NOT the spreadable cream, BUT the pure pistachio paste (without additions) which can be found here on Amazon or in the best grocery stores or at Natura Si (same applies for hazelnut paste).
Spumone is a semifreddo, so you can also make a block using a simple loaf pan or individual molds.
If you are looking for spoon desserts, click on my: “Special Spoon Desserts“.
If you are looking for summer recipes (sweet or savory), click on my: “Summer Special“.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 5 spumoni
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Summer
Ingredients for Pistachio Spumone
- 3 egg yolks (at room temperature)
- cup sugar
- 2 tbsps water
- cup pistachio paste
- 1 cup whipped cream
Tools for Pistachio Spumone
- Small pot
- Stand Mixer Kenwood, illuminated bowl, 7 l, 1400 W power
- Thermometer digital, folding with probe
- Mold for spumone
Preparation for Pistachio Spumone
Beat the egg yolks in the stand mixer for 5 minutes.
Cook the sugar with 2 tbsps of water until it reaches 248°F. It’s best to use a thermometer.
Pour the cooked sugar in a thin stream over the egg yolks (be careful not to let it touch the sides of the bowl or the whisks, otherwise it may crystallize) while continuing to beat for about 15-20 minutes, until the bowl cools down.
Add the pistachio paste to the mixture and gently fold in the whipped cream (unsweetened) from the bottom up.
Moisten the spumone or coviglia molds with water (or you can form a block in a rectangular mold), line them with plastic wrap and pour in the mixture.
Chill the spumone in the freezer for at least 3 hours.
Unmold the spumoni (or block) and decorate as desired.
Notes and Tips
The recipe is from Cucinamica and the photos were taken by me during the pastry course.
Shopping Tips!!!
To prepare this dessert, I used this handy digital thermometer with dual probe and timer, ideal for desserts, but also for measuring the temperature of frying and meat in the oven or on the grill, easily found on Amazon.
Alternatively, you can also use this more economical and simple digital kitchen thermometer, folding with long probe, backlit, also available on Amazon.
To knead perfectly, I use my Titanium Chef Patissier XL stand mixer with illuminated EasyWarm Bowl, 7 L, integrated scale, 1400 W power and blender, a faithful ally in the kitchen for: kneading, weighing, beating, cooking, chopping, pasteurizing eggs.
You can find this stand mixer on Amazon at a special price.
If you are looking for a more economical stand mixer model, you can easily choose to purchase Kenwood Chef XL Stand Mixer with 6.7L Bowl, 1200 W power.
I whipped the cream perfectly with the practical electric Bosh mixer with 5 speeds (+ turbo) and 450 W power, available at a great price on Amazon.
What is a spumone? Origins and history
Spumone is a semifreddo in the shape of a small round dome, typical of southern Italy. Its origin is Neapolitan (but it is a dessert also widespread in Salento), a creation of the imagination of the monsù of 19th-century Bourbon Naples, who wanted to create a special dessert with an elegant and celebratory flair. Not a “simple” ice cream, but something sumptuous, rich, original, and elegant and indeed this dessert often constituted the highlight of domestic festivities and wedding celebrations of the 60s/70s, and even today it is a dessert prepared for special occasions and celebrations.
