Neapolitan Semifreddo | Recipe Hub 97

 Neapolitan Semifreddo

Neapolitan Semifreddo is a delightful Italian frozen dessert that features the classic trio of chocolate, vanilla, and strawberry flavors. This layered treat is creamy and refreshing, making it perfect for a special occasion or just a delightful ending to a meal. Here’s how to make it:

Ingredients:

For the Chocolate Layer:

• 4 ounces dark chocolate, chopped
• 1/2 cup heavy cream
• 2 large eggs, separated
• 1/4 cup granulated sugar

For the Vanilla Layer:

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 large eggs, separated
• 1/4 cup granulated sugar

For the Strawberry Layer:

• 1 cup fresh strawberries, hulled and pureed
• 1 cup heavy cream
• 2 large eggs, separated
• 1/4 cup granulated sugar

Instructions:

1. Prepare the Pan:

   • Line a loaf pan with plastic wrap, leaving enough overhang to cover the top of the semifreddo once it is layered.

2. Make the Chocolate Layer:

   • In a double boiler, melt the dark chocolate and let it cool slightly.
   • Whip the heavy cream until stiff peaks form and set aside.
   • In a mixing bowl, beat the egg yolks with half of the sugar until pale and thick.
   • In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.
   • Fold the melted chocolate into the egg yolk mixture, then gently fold in the whipped cream, followed by the beaten egg whites.
   • Pour the chocolate mixture into the prepared loaf pan and smooth the top. Freeze for about 30 minutes until slightly firm.

3. Make the Vanilla Layer:

   • Whip the heavy cream with the vanilla extract until stiff peaks form and set aside.
   • In a mixing bowl, beat the egg yolks with half of the sugar until pale and thick.
   • In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.
   • Fold the whipped cream into the egg yolk mixture, then gently fold in the beaten egg whites.
   • Pour the vanilla mixture over the chocolate layer in the loaf pan and smooth the top. Freeze for about 30 minutes until slightly firm.

4. Make the Strawberry Layer:

   • Puree the fresh strawberries until smooth.
   • Whip the heavy cream until stiff peaks form and set aside.
   • In a mixing bowl, beat the egg yolks with half of the sugar until pale and thick.
   • In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.
   • Fold the strawberry puree into the egg yolk mixture, then gently fold in the whipped cream, followed by the beaten egg whites.
   • Pour the strawberry mixture over the vanilla layer in the loaf pan and smooth the top. Cover with the overhanging plastic wrap.

5. Freeze:

   • Freeze the semifreddo for at least 6 hours or overnight until fully set.

6. Serve:

   • When ready to serve, unwrap the top of the semifreddo and invert it onto a serving platter. Remove the plastic wrap.
   • Slice and serve immediately, enjoying the creamy layers of chocolate, vanilla, and strawberry.

This Neapolitan Semifreddo is a show-stopping dessert that’s perfect for any occasion, offering a beautiful presentation and a delicious mix of flavors. Enjoy!