Stracciatella Semifreddo

Stracciatella Semifreddo Recipe from Italy with Biscotti and Hazelnuts

Region / culture: Italy | Servings: 8

Introduction

Stracciatella Semifreddo is a delicious frozen dessert that combines the creamy richness of custard with the irresistible flavor of Nutella. This dessert is perfect for any occasion and is sure to impress your guests with its decadent taste and elegant presentation.

History

The origins of Stracciatella Semifreddo can be traced back to Italy, where semifreddo desserts have been enjoyed for centuries. The word "stracciatella" refers to the technique of adding ribbons of chocolate or Nutella to the creamy custard base. This dessert has become a popular choice for those looking for a refreshing and indulgent treat.

Ingredients

Crust

Nonstick cooking spray
3 plain or almond biscotti, halved (around 4 oz, make sure they're the 5" long by about 0.75" wide size)
0.25 cup toasted hazelnuts [1]
4 tbsp unsalted butter, melted

Filling

8 egg yolks at room temperature
0.5 cup sugar, plus 0.25 cup
1 tsp pure vanilla extract (no imitation)
0.13 tsp fine sea salt
1 cup heavy cream
0.75 cup Nutella at room temperature

How to prepare

Special equipment: 2 pieces of parchment paper, cut into 3" x 15" and 7.5" x 12", respectively.

Crust

Place an oven rack in the center of the oven. Preheat the oven to 350°F (177°C). Spray a 9 x 5" loaf pan with nonstick cooking spray and line the pan with the parchment paper, allowing the excess to hang over the edges. This will create handles that make it easy to lift the semifreddo out of the pan when serving.
In a food processor, finely grind the biscotti and hazelnuts together. Add the melted butter and pulse until the crumbs are moistened.
Using a flexible spatula, press the crumbs into the bottom of the pan. Bake for 8 to 10 minutes, or until the edges of the crust are golden. Allow the pan to cool on a wire rack for 20 minutes.

Filling

In a medium stainless steel or glass bowl, whisk together the egg yolks, 0.5 cup of sugar, vanilla extract, and salt until smooth.
Place the bowl over a simmering pan of water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the egg mixture becomes pale, thick, and creamy. Check the temperature with an instant-read thermometer; it should reach around 160°F. This process should take approximately 10 - 15 minutes. Transfer the bowl to a larger bowl filled with ice water to cool the mixture completely.
In another bowl, using an electric hand mixer or a Kitchenaid, beat the cream until thick. Add the remaining 0.25 cup of sugar and continue beating until the cream holds stiff peaks. Mix 0.25 of the whipped cream into the cooled custard.
Using a spatula, gently fold the remaining whipped cream into the custard. Drop spoonfuls of Nutella into the custard mixture and gently fold, leaving the Nutella somewhat chunky. Spoon the mixture into the prepared crust. Fold the overhanging parchment paper over the top and freeze for at least 8 hours or up to 3 days.

To serve

Run a thin-bladed spatula around the edge of the semifreddo between the parchment paper and the pan. Unfold the paper and invert the semifreddo onto a serving plate or platter. Carefully peel off the paper and cut into 1" thick slices. Serve immediately on chilled plates.
A small cup of espresso or a regular cup of coffee makes a great beverage accompaniment for this dessert.

Variations

Try adding crushed cookies or chopped nuts to the crust for added texture.
Experiment with different flavors of Nutella or chocolate spread for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to use room temperature egg yolks for the custard to ensure a smooth and creamy texture.

- Be sure to whisk the egg mixture continuously over the simmering water to prevent the eggs from scrambling.

- Folding the whipped cream into the custard mixture gently will help maintain the light and airy texture of the semifreddo.

- Allow the semifreddo to freeze for at least 8 hours to ensure it is fully set and ready to serve.

Serving Suggestions

Serve the Stracciatella Semifreddo with a drizzle of chocolate sauce and a sprinkle of toasted hazelnuts for added crunch and flavor.

Cooking Techniques

The key to making a successful Stracciatella Semifreddo is to carefully fold the whipped cream into the custard mixture to maintain a light and airy texture.

Ingredient Substitutions

If you don't have biscotti on hand, you can use graham crackers or shortbread cookies as a substitute for the crust. Additionally, you can use almond or peanut butter as a substitute for Nutella.

Make Ahead Tips

Stracciatella Semifreddo can be made ahead of time and stored in the freezer for up to 3 days before serving. Simply remove from the freezer and allow to thaw slightly before slicing and serving.

Presentation Ideas

For a beautiful presentation, garnish the Stracciatella Semifreddo with fresh berries, mint leaves, or a dusting of cocoa powder before serving.

Pairing Recommendations

Pair the Stracciatella Semifreddo with a glass of dessert wine or a cup of espresso for a perfect ending to any meal.

Storage and Reheating Instructions

Store any leftover Stracciatella Semifreddo in an airtight container in the freezer for up to 1 week. To serve, allow the semifreddo to thaw slightly before slicing and serving.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 32g per serving

Saturated Fat: 15g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Calcium: 4% DV

Iron: 6% DV

Alergens

Contains: Eggs, nuts

Summary

Stracciatella Semifreddo is a rich and indulgent dessert that is high in fats and carbohydrates. It is a delicious treat to enjoy in moderation.

Summary

Stracciatella Semifreddo is a decadent and delicious frozen dessert that is sure to impress your guests. With its creamy custard base and swirls of Nutella, this dessert is a perfect treat for any occasion. Enjoy the rich flavors and elegant presentation of this Italian-inspired dessert.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Stracciatella Semifreddo. It was a warm summer afternoon, and I was visiting my dear friend Maria in Italy. Maria was known for her incredible cooking skills, and she had promised to teach me how to make one of her favorite desserts.

As we sat in her cozy kitchen, surrounded by the delicious aroma of freshly baked bread and simmering sauces, Maria pulled out a worn recipe card from a tattered old recipe book. She explained that Stracciatella Semifreddo was a traditional Italian dessert made with rich mascarpone cheese, chocolate shavings, and a hint of vanilla. I was intrigued by the combination of flavors and textures, and I couldn't wait to learn how to make it.

Maria began by showing me how to whip the mascarpone cheese until it was light and fluffy. She then added a splash of vanilla extract and gently folded in the chocolate shavings. The mixture looked so decadent and creamy, I couldn't resist sneaking a taste. It was rich and sweet, with just the right amount of chocolatey goodness.

Next, Maria demonstrated how to make the base for the semifreddo. She whisked together egg yolks and sugar until they were pale and frothy, then added a touch of warm milk to create a smooth custard. Once the custard had cooled, she folded it into the mascarpone mixture, creating a luscious, velvety texture that was simply irresistible.

As we poured the mixture into a loaf pan and smoothed it out with a spatula, Maria explained that the semifreddo would need to set in the freezer for several hours before serving. She assured me that the wait would be worth it, as the semifreddo would be perfectly chilled and creamy, just like a frozen mousse.

After placing the loaf pan in the freezer, Maria and I sat down to enjoy a cup of espresso and a few homemade biscotti. We chatted about our families and shared stories of our favorite recipes and culinary adventures. I was so grateful for Maria's friendship and generosity in sharing her knowledge and love of cooking with me.

Several hours later, it was time to unveil the Stracciatella Semifreddo. I carefully removed the loaf pan from the freezer and ran a knife around the edges to loosen the dessert. With a swift flip, I unmolded the semifreddo onto a chilled serving platter, revealing its smooth, creamy surface dotted with chocolate shavings.

Maria and I marveled at the beauty of the dessert, its rich, velvety texture glistening in the soft glow of the kitchen light. We each took a spoonful and savored the first bite, the cool, creamy sweetness melting on our tongues. The combination of mascarpone cheese, chocolate, and vanilla was truly divine, a symphony of flavors that danced on our palates.

As we enjoyed our dessert, Maria shared with me the story of how she had learned to make Stracciatella Semifreddo from her own grandmother many years ago. She recalled the warm summer days spent in her grandmother's kitchen, watching in awe as she whipped up delicious treats for the family to enjoy.

I was touched by Maria's nostalgia and the sense of tradition and history that surrounded this simple yet elegant dessert. I realized that cooking is not just about following a recipe, but about creating memories and passing down traditions from one generation to the next.

And so, as I savored the last bite of my Stracciatella Semifreddo, I felt a sense of gratitude and connection to my own family and heritage. I knew that this recipe would become a cherished part of my own culinary repertoire, a reminder of the love and friendship that had inspired me to learn and create in the kitchen.

As I bid farewell to Maria and her beautiful home in Italy, I promised to continue sharing the joy of cooking with others, just as she had shared it with me. And as I returned home with the recipe for Stracciatella Semifreddo tucked safely in my suitcase, I knew that I carried with me not just a delicious dessert, but a piece of my heart and soul that would forever bind me to the flavors and traditions of Italy.