This Spumoni Semifreddo with Hazelnut Ice Cream & Cake recipe is a rich and layered Italian dessert from Gino D’Acampo’s Italian Classics. Gino created this treat to bring together the creamy texture of semifreddo with the nutty flavor of hazelnut ice cream and the soft sweetness of cake for a perfectly balanced indulgence.
Ingredients (Serves 6)
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300 ml double cream
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4 large eggs, separated
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150 g caster sugar
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150 g hazelnut ice cream
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150 g sponge cake or Italian biscotti, crumbled
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50 g chopped toasted hazelnuts
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1 tsp vanilla extract
Instructions for Spumoni Semifreddo with Hazelnut Ice Cream & Cake
- Begin by whisking the egg yolks with half the caster sugar until pale and creamy. In a separate bowl, whisk the egg whites to soft peaks, gradually adding the remaining sugar to form a glossy meringue.
- Whip the double cream with vanilla extract until soft peaks form. Fold the whipped cream gently into the egg yolk mixture, then carefully fold in the meringue until combined.
- In a suitable loaf tin or mold, layer half of the semifreddo mixture, then add a layer of crumbled sponge cake and dollops of hazelnut ice cream. Sprinkle half the chopped hazelnuts on top.
- Repeat with the remaining semifreddo mixture, more cake crumbs, and hazelnuts. Cover and freeze for at least 6 hours or overnight until set.
- Before serving, allow the semifreddo to soften slightly at room temperature for 5 minutes, then slice and serve garnished with extra chopped hazelnuts if desired.
Enjoy Gino D’Acampo’s Spumoni Semifreddo with Hazelnut Ice Cream & Cake — a creamy, nutty Italian dessert perfect for celebrations and special occasions! Hungry for more recipes? Check out Italian Classics!