Easy Chocolate and Vanilla Semifreddo

Summary Not available

  • 100 g amaretti biscuits
  • 1 tbsp liqueur
  • 100 g chocolate
  • 4 eggs (separated)
  • 100 g sugar (caster)
  • 500 ml whipping cream (lightly whipped)
  • 1 vanilla pod (slit open and seeds scraped out)
  1. Carefully line the base and sides of a 1 litre plastic container with a large piece of cling film (you must ensure there are no splits or gaps in it)

  2. Set aside

  3. Crush the amaretti biscuits in a bowl and stir in a generous splash of the liqueur

  4. Spoon the mixture evenly over the base of the lined container and place in the freezer

  5. Break up the chocolate and place in a bowl set over a pan of simmering water (taking care that the bottom of the bowl does not actually touch the water)

  6. Allow to melt

  7. Once melted, remove from the heat and leave to cool a little

  8. Using an electric whisk, beat the egg yolks with the sugar until pale and thickened

  9. In a separate bowl, whisk the egg whites to form stiff peaks, then fold them into the yolks and sugar

  10. Divide the mixture equally between 2 bowls

  11. Add the melted chocolate to one bowl and mix well

  12. To the other bowl add the cream, another touch of the liqueur and the vanilla seeds

  13. Remove the container from the freezer

  14. Pour in the chocolate mixture first

  15. Lightly tap the container on a work surface to level the mixture, then pour the vanilla mixture over the top

  16. Tap gently again to even out

  17. Cover with cling film and return to the freezer overnight to set (it needs to freeze for at least 12 hours)

  18. When ready to serve, allow to soften slightly at room temperature, then tip on to a chilled plate and cut into slices with a knife warmed in hot water

  19. Serve immediately

No extra notes


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