Light, creamy, and delightfully nutty, this Hazelnut Semifreddo is the ultimate frozen dessert for any occasion. Made with whipped cream, eggs, and roasted hazelnuts, it delivers a mousse-like texture that melts in your mouth. No ice cream maker needed—just a few simple ingredients and a freezer. Whether you're serving it at a dinner party or enjoying it on a warm afternoon, this semifreddo is a refined yet approachable treat.
Why Everyone Will Love This Recipe
- Elegant texture: Silky, light, and melts in your mouth like frozen mousse.
- Nutrient-packed crunch: Roasted hazelnuts add toasty flavor and a satisfying bite.
- Make-ahead magic: Prep it in advance and serve straight from the freezer.
- No baking, no churning: This is a frozen dessert anyone can make at home.
- Crowd-pleasing flavor: The blend of sweet cream and hazelnuts is universally loved.
What Is Hazelnut Semifreddo?
Semifreddo, which means “half cold” in Italian, is a classic frozen dessert that sits somewhere between ice cream and mousse. It’s usually made with eggs, sugar syrup, and whipped cream to achieve its signature airy consistency. In this hazelnut version, chopped nuts add rich, earthy flavor and a delicate crunch. Often served sliced, semifreddo is a no-churn favorite in Italy and a wonderful alternative to ice cream—especially when you want something a little more sophisticated.
Pro Tips for the Best Hazelnut Semifreddo
- Use roasted hazelnuts: Roasting deepens the flavor—toast them lightly if they aren’t pre-roasted.
- Work quickly with the syrup: Make sure your egg whites/yolks are ready to whisk as you pour in the hot syrup.
- Cool meringue fully: Whisk until the egg mixtures cool to avoid melting the whipped cream.
- Fold gently: Maintain the airiness of the cream and meringue by folding, not stirring.
- Line your mold: Cling film ensures easy unmolding and clean slices.
Frequently Asked Questions
Can I Make Hazelnut Semifreddo Without a Thermometer?
Yes! You don’t need a candy thermometer. Just boil the syrup briefly until the sugar dissolves—about 1–2 minutes is enough for this recipe.
Is Semifreddo Safe to Eat With Raw Eggs?
This recipe uses hot sugar syrup to pasteurize the eggs, which helps reduce risk. For extra safety, you can use pasteurized eggs.
Can I Replace Hazelnuts With Another Nut?
Definitely! Walnuts, pistachios, or almonds work well. Just be sure they’re roasted and chopped finely.
Can I Make This in Individual Servings?
Yes! You can spoon the mixture into ramekins or silicone molds for individual semifreddo cups.
How Do I Slice It Neatly?
Let the semifreddo sit at room temperature for 5 minutes, then use a sharp knife dipped in warm water for clean slices.
How to Store
Keep the semifreddo wrapped in plastic wrap or stored in an airtight container in the freezer. It’s best enjoyed within 1 week for optimal texture and flavor. Do not refreeze once thawed.
How to Freeze
Once poured into the mold, freeze the semifreddo for at least 5 hours, or overnight for best results. To freeze longer term, wrap the entire mold tightly in plastic wrap and aluminum foil. Consume within 2–3 weeks for best texture. Avoid thawing and refreezing, as it can ruin the smooth consistency.
Ingredients
How to Make Hazelnut Semifreddo
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In two separate saucepans, combine 2 tbsp water with ¼ cup sugar in each. Bring both to a gentle boil. You’ll use one syrup for the egg whites and one for the yolks.
In two separate saucepans, combine 2 tbsp water with ¼ cup sugar in each. Bring both to a gentle boil. You’ll use one syrup for the egg whites and one for the yolks.
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In a mixing bowl, begin whisking the egg whites. Slowly drizzle in one batch of hot syrup while whisking continuously. Keep beating until stiff peaks form and the meringue is cool.
In a mixing bowl, begin whisking the egg whites. Slowly drizzle in one batch of hot syrup while whisking continuously. Keep beating until stiff peaks form and the meringue is cool.
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In another bowl, whisk the yolks while slowly pouring in the second batch of hot syrup. Continue until the mixture is pale, thick, and cooled.
In another bowl, whisk the yolks while slowly pouring in the second batch of hot syrup. Continue until the mixture is pale, thick, and cooled.
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Gently fold the chopped hazelnuts into the egg yolk mixture.
Gently fold the chopped hazelnuts into the egg yolk mixture.
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Fold the cooled egg white meringue into the hazelnut-yolk mixture using a spatula.
Fold the cooled egg white meringue into the hazelnut-yolk mixture using a spatula.
In a separate bowl, whip the fresh cream until soft peaks form. Gently fold it into the combined mixture.
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In a separate bowl, whip the fresh cream until soft peaks form. Gently fold it into the combined mixture.
Line a 9×5 inch (23×13 cm) loaf pan with cling film. Pour in the mixture, level it out, and cover. Freeze for 5 hours or overnight.
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Line a 9x5 inch (23x13 cm) loaf pan with cling film. Pour in the mixture, level it out, and cover. Freeze for 5 hours or overnight.
Unmold the semifreddo onto a serving dish. Top with extra chopped hazelnuts, slice, and serve immediately.
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