Ina Garten Vanilla Semifreddo with Raspberry Sauce freezes a full month ahead, so this easy make ahead dessert takes care of itself. She folds whipped cream and egg whites into a frozen mousse that sits in a loaf pan until your dinner party arrives.
Whip the egg whites until they hold firm peaks but still look glossy, because dry whites will make the semifreddo dense instead of airy. Fold everything together gently so you keep all the volume that makes this mousse light.
Source: Make It Ahead (2014)
Ina Garten Vanilla Semifreddo With Raspberry Sauce
Course: DessertCuisine: American, ItalianDifficulty: Medium8
servings20
minutes5
minutes235
kcalSilky frozen mousse with real vanilla bean seeds, whipped cream, and a touch of vanilla liqueur, set in a lined loaf pan and sliced over bright raspberry sauce.
Ingredients
Vegetable oil, for greasing the pan
4 extra-large eggs, separated, at room temperature
1/2 cup sugar, divided
Seeds scraped from 1/2 vanilla bean
1/2 teaspoon cream of tartar
1 cup cold heavy cream
1 tablespoon vanilla liqueur, such as Navan (optional)
1 teaspoon pure vanilla extract
Fresh Raspberry Sauce (recipe follows)
Fresh raspberries, for serving
Directions
- Prepare the pan: Lightly oil an 8 1/2 x 4 1/2 x 2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
- Beat the egg yolks: Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar, and the vanilla seeds in a medium heat-proof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened.
- Heat the egg mixture: Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for one minute.
- Whip the egg whites: In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar, and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
- Whip the cream and freeze: Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using), and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
- Unmold and serve: To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo, and place them in the center of the sauce. Sprinkle each serving with raspberries, and serve immediately.
FAQs
Can I skip the vanilla liqueur in this semifreddo?
Yes, the liqueur is optional. The recipe already includes vanilla extract and vanilla bean seeds, so you get plenty of vanilla flavor without it. A tablespoon of good rum or Grand Marnier works as a swap too.
How long does vanilla semifreddo keep in the freezer?
The semifreddo freezes well for up to 1 month when tightly covered with plastic wrap. After that, it can start to pick up freezer flavors and lose its creamy texture. Wrapping the loaf pan in a layer of aluminum foil over the plastic wrap helps protect it.
Can I make the raspberry sauce ahead of time?
The raspberry sauce refrigerates for up to a week and freezes for up to 3 months. Just thaw it in the fridge overnight before serving. Batch it when fresh raspberries are in season and on sale.
Do I need a real vanilla bean, or can I use more extract?
A real vanilla bean gives the semifreddo those pretty speckled seeds and a deeper flavor that extract alone can’t match. If you can’t find one, add an extra teaspoon of pure vanilla extract instead. The dessert will still taste great, but you will miss the flecks.
What if my semifreddo turns out icy instead of creamy?
Icy texture usually means the egg whites or cream were not whipped enough before folding. The whites should hold firm peaks that still look wet and glossy. If they go dry and clumpy, they will not fold smoothly and you lose the air that keeps the texture soft.
