Berry Semifreddo with Warm Chocolate Sauce

Name: Berry Semifreddo with Warm Chocolate Sauce
Cook time: 3 h
Total time: 3 h 45 min
Yield: Serves 6
Cuisine: italian
Ingredients: 3 egg whites; 1 tsp powdered instant coffee; 175g golden caster sugar; 50g toasted chopped hazelnut; 2 x cartons double cream; 500g bag frozen mixed berry; 142ml carton double cream; 1 tbsp golden syrup; 140g dark chocolate (70% cocoa solids), broken into pieces; 25g butter

4.35 (6)

⏱ 225 mins 🍽 Serves 6 🌶 italian ✅ More effort 🏷 Dessert

This indulgent Italian dessert features layers of coffee-infused meringue, whipped cream, and frozen berries, all served with a glossy chocolate sauce. The entire assembly can be frozen for up to one month, making it a perfect make-ahead option for entertaining. The semifreddo requires several hours to thaw in the fridge before serving, where it is accompanied by the gently warmed sauce. It serves six people as a delightful end to a meal.

Ingredients

3 egg whites
1 tsp powdered instant coffee
175g golden caster sugar
50g toasted chopped hazelnut
2 x cartons double cream
500g bag frozen mixed berry
142ml carton double cream
1 tbsp golden syrup
140g dark chocolate (70% cocoa solids), broken into pieces
25g butter

Method

Set your oven to fan 90C/ conventional 110C/gas 1⁄4 and line a baking sheet with parchment. In a large bowl, whisk the egg whites with the instant coffee powder until stiff. Incorporate half the caster sugar, whisk well, then add the rest of the sugar and the chopped hazelnuts, whisking until stiff peaks form.
Spread the meringue mix onto the parchment to a 2cm depth. Bake for 3 hours until completely crisp. Allow it to cool once removed.
Prepare a 28cm circle of baking parchment, snipping 10cm cuts around the edge. Use this to line the base and sides of a 20cm round loose-bottomed cake tin.
Whip the cream from both cartons until it just holds its shape. Break the cooled meringue into pieces by hand. Reserve a third of the meringue for later, then fold the remainder into the cream. Place a third of this cream mix in the tin, top with half the frozen berries, then repeat the layers. Finish with the last of the cream and the saved meringue. Cover with cling film, press down with a small plate, wrap in foil, label, and freeze for up to a month.
For the sauce, combine the 142ml cream and golden syrup with 3 tbsp water in a small pan. Heat until just bubbling, reduce the heat, then add the chocolate and butter. Warm gently, stirring now and then, until melted and smooth. Pour into a container, cool, seal, label, and freeze for up to a month.
On serving day, move both the cake and sauce from the freezer to the fridge 8 hours ahead. After 2-3 hours, remove the cake. Unwrap it and place the tin on a jar, pushing the sides down to release. Peel away the side parchment. Lift the cake off its base, discarding the bottom paper, and place it on a plate. Return to the fridge for 5 hours before serving with the sauce.
To warm the sauce, place it in a heatproof bowl over a pan of hot water. Heat gently, stirring occasionally, until it becomes warm, smooth, and glossy.

Nutrition (per serving)

Calories893 kcal

Fat76 g

Saturates44 g

Carbs49 g

Sugars39 g

Fibre4 g

Protein8 g

Sodium128 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisineitalian