Hazelnut Semifreddo with Amaretti Crunch

By Sprig Originals ✓ · cooked up in Sprig

Semifreddo is the Italian answer to ice cream for anyone without a machine: a cooked egg-yolk sabayon and a glossy Italian meringue folded into softly whipped cream, then frozen in a loaf pan until it slices like a frozen mousse. This version layers in toasted hazelnuts and crushed amaretti for crackle and finishes with a warm salted chocolate-espresso drizzle. No churning, no ice crystals, and it holds in the freezer for two weeks — which makes it the best make-ahead dinner-party dessert there is.

Ingredients

• 5 large egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons dry Marsala or amaretto (or 2 tablespoons strong brewed coffee plus 1 teaspoon vanilla extract)
• 1/8 teaspoon fine sea salt

• 2 large egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 3 tablespoons water

• 1 1/2 cups cold heavy cream
• 1 teaspoon vanilla extract

• 3/4 cup raw hazelnuts
• 8 crisp amaretti cookies (about 1 cup crushed)
• 1 tablespoon granulated sugar
• 1 pinch flaky sea salt

• 3 ounces bittersweet chocolate (70%), chopped
• 1/3 cup heavy cream
• 1 teaspoon instant espresso powder
• flaky sea salt, for finishing

Instructions

1. Line a 9x5-inch metal loaf pan with two overlapping sheets of plastic wrap, pressing it smooth against the corners and leaving at least 3 inches of overhang on all sides. Set the pan in the freezer while you work.
2. Toast the hazelnuts on a rimmed baking sheet at 350°F for 10 to 12 minutes, until the skins crack and the nuts smell nutty. Bundle them in a clean kitchen towel, rub vigorously to remove most of the skins, then cool completely and chop coarsely. Crush the amaretti in a zip-top bag with a rolling pin into a mix of coarse crumbs and pea-size pieces. Toss the nuts, cookie crumbs, 1 tablespoon sugar, and a pinch of flaky salt together in a bowl and set aside.
3. Make the sabayon: in a medium heatproof bowl, whisk the egg yolks, 1/2 cup sugar, Marsala, and fine salt until smooth. Set the bowl over a saucepan holding 1 inch of barely simmering water (the bowl should not touch the water) and whisk constantly, scraping the sides, for 6 to 8 minutes, until the mixture is pale, thick enough to fall in ribbons, and registers 165°F on an instant-read thermometer. Remove from the heat and beat with a hand mixer on medium-high for 3 to 4 minutes, until cooled to just barely warm and doubled in volume. Set aside.
4. Whip the cold heavy cream with the vanilla to soft peaks — the cream should mound but the peak tips should flop over. Refrigerate while you make the meringue; do not overwhip.
5. Make the Italian meringue: combine 1/2 cup sugar and the water in a small saucepan and stir just to moisten. Bring to a boil over medium-high heat without stirring and cook to 240°F (soft-ball stage), about 4 to 5 minutes. Meanwhile, beat the egg whites with the cream of tartar on medium speed to soft peaks.
6. With the mixer running on medium-low, pour the hot syrup down the inside of the bowl in a slow, steady stream, avoiding the beaters. Increase to medium-high and beat for 5 to 6 minutes, until the meringue is thick, glossy, holds a firm peak, and the bowl feels only slightly warm.
7. Fold one-third of the meringue into the sabayon with a large flexible spatula to lighten it, then fold in the remaining meringue in two additions. Fold in the whipped cream in three additions, stopping the moment no streaks remain — the mixture should be airy and pourable, like thick mousse.
8. Assemble: spoon one-third of the mixture into the chilled loaf pan and smooth it level. Scatter one-third of the amaretti-hazelnut crunch over the surface. Repeat twice more, ending with a layer of the mixture; reserve about 1/3 cup of the crunch in an airtight container for serving. Tap the pan gently on the counter to settle, smooth the top, then fold the plastic overhang over the surface and press to seal.
9. Freeze for at least 6 hours, ideally overnight, until firm all the way through.
10. Make the drizzle up to 3 days ahead: heat the 1/3 cup cream and espresso powder in a small saucepan until steaming at the edges, pour over the chopped chocolate, let sit 2 minutes, then stir until glossy and smooth. Serve warm or at room temperature; rewarm in 10-second microwave bursts if it stiffens.
11. To serve, unwrap the top of the semifreddo, invert onto a chilled platter, and peel away the plastic. Let it sit at room temperature for 5 to 10 minutes to soften slightly, then slice into 1-inch slabs with a long knife dipped in hot water and wiped dry between cuts. Spoon the chocolate-espresso sauce over each slice, shower with the reserved crunch and a few flakes of salt, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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