No matter what, it’s sure to impress. Semifreddo—meaning “half frozen”—is a classic Italian summer dessert. Made up of eggs, sugar, and cream, it’s got a lot of similarities to ice ...

Spread over a sheet of parchment to cool then roughly chop. Allow the semifreddo to thaw in the fridge for an hour before serving and then remove it from the tin. Place onto a large plate or ...

Semifreddo is a delicious cross between ice cream and mousse. It melts in the mouth and never fails to impress but can be made well in advance to take the pressure off at a dinner party.

Put the yolks and sugar in a bowl and beat until fluffy. Add the mascarpone and keep beating. Add the chopped nougat. Fold in the egg whites beaten firm. Coat a rectangular mould or small ...

This is a delicious favourite that will never go out of fashion. My individual take on semifreddo is to add yoghurt, which gives a delightful, unexpected tang (and you can then kid yourself that ...

This dessert is light, creamy and easy to make and can be prepared well ahead of time. Just whip it out of the freezer 10 minutes before slicing or scooping. I like to add a little extra Grand ...