Italian Semifreddo With Hazelnut Praline (VIDEO)

Italian Semifreddo with hazelnut praline recipe

Meet the Italian Semifreddo With Hazelnut Praline: Italian Semifreddo is a traditional Italian dessert loved all over the world. Based on pastry cream and Italian meringue, you can customize it as you wish. I chose a delicious vanilla and hazelnut version.

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Italian Semifreddo is a traditional Italian dessert of the peninsula. There is no original Italian Semifreddo recipe, but different versions. The version I’m showing you today is elegant, beautiful, and delicious – I’ve personally tested it and proposed it to my guests who have literally gone crazy! Everyone asked me for the recipe!

The preparation of this Italian semifreddo is not difficult, but it takes some time. Just follow my tips and you can’t go wrong.

What is Semifreddo?

Italian Semifreddo, like the other semifreddo, is served at a slightly higher temperature than ice cream: this is because it is richer in sugar and fat and contains less water.

There are various types of semifreddo depending on the composition:

The biscuit glacée is the most suitable for enhancing the taste of fruit purées, as its recipe does not include the presence of yolks, which would cover the flavor too much.
More widespread and suitable for accommodating the beloved flavors of creams, chocolate, dried fruit pastes, are the parfait and Italian semifreddo. At the base of the semifreddo, to give sweetness and at the same time softness, the ingredients include pâte à bombe and/or Italian meringue, while in the case of ice cream, the heavy cream is the main ingredients, always accompanied by eggs and sugar (but not whipped). The basic liquid compound is first pasteurized and then creamed at low temperatures until it reaches an irresistible and velvety creaminess.

Ingredients for Italian Semifreddo With Hazelnut Praline

The ingredients of this Italian dessert are very simple, and you can definitely find them in any supermarket near your home:

Eggs
Granulated sugar
Vanilla extract – I know… real pastry chefs use vanilla pods! But I think they are too expensive. Vanilla extract is much more practical and cheaper.
Corn starch
Whole cow milk
Lemons
Flour 00 or all-purpose flour
Potato starch
Butter and flour for greasing the pan
Water
Whipping cream
Hazelnuts

Italian Semifreddo With Hazelnut Praline ingredients

Tips To Make the Best Italian Semifreddo

Start preparing in good time the pastry cream, sponge cake, and hazelnut praline, because they will have to be added completely cooled to your Semifreddo. You can also prepare these ingredients the day before and store them in the refrigerator (sponge cake and hazelnuts even at room temperature). Alternatively, you can also buy the prepackaged pastry cream and prepackaged sponge cake, but the final result won’t be the same.
The Semifreddo must be cooled in the freezer for at least 8 hours, so I suggest you prepare it the day before serving it.

Italian Semifreddo Video Tutorial

How to Make Italian Semifreddo With Hazelnut Praline

Pastry cream. In a saucepan, whisk the egg yolks with the sugar and the sifted flour, until you get a smooth cream. Add the hot milk, a little at a time, and mix well. Add the vanilla and lemon zest and put the saucepan on the heat. Cook over medium-low heat, stirring constantly with a whisk, until the cream thickens. At that point, remove the pan from the heat and transfer the pastry cream into a cold container. Cover it with food film so that it adheres perfectly and the toughest external skin does not form. Let the pastry cream cool completely.

Sponge cake. In a bowl, put the eggs, vanilla and sugar. Whip with an electric mixer or in a stand mixer for about 16–20 minutes at medium speed until a clear, light, and fluffy mixture is obtained which, if lifted, will form a sort of ribbon and remain visible for a few seconds before disappearing. Incorporate the sifted powders (flour and starch) and mix delicately with a spatula, from the bottom up, so as not to disassemble.

Italian Semifreddo with hazelnut praline instructions

Pour the mixture into a buttered and floured 22 cm diameter springform pan. Smooth the surface and place in the preheated oven at 165-170° for about 30–35 minutes, or in any case until a toothpick inserted in the center of the cake comes out dry. Turn off the oven and let the sponge cake inside for 5 minutes, then take it out of the oven and turn it upside down on a cutting board. Let cool completely before cutting.

Hazelnut praline. Prepare the hazelnut praline for decoration. Toast the hazelnuts for 2–3 minutes. Meanwhile, heat water and sugar in a small saucepan. When it reaches 118 °C (you will need a cooking thermometer), add the hot hazelnuts and stir continuously over low heat. After a few minutes, the hazelnuts will appear coated with a layer of white sugar. Spread the hot hazelnuts on a lightly oiled surface and let them cool.

Italian meringue. Heat water and sugar in a small saucepan. Wait for the sugar to dissolve completely and start boiling. Meanwhile, start whipping the egg whites. When the egg whites are fluffy and clear, but not yet completely whipped, add the sugar syrup which, in the meantime, will have reached 121 °C. Pour it slowly, always continuing to whisk, until the mixture is cold. You can also use a stand mixer.

Combine. Work the pastry cream, cold or at room temperature, with a whisk until smooth and fluid. Once the Italian meringue is ready, mix it delicately with the pastry cream with a spoon. Semi-whip the whipping cream and gently fold it into the mixture. Then take a springform pan, place a 1 cm thick sponge cake disc on the bottom, and pour the semifreddo mixture over it. Level the surface and freeze for at least 7–8 hours. When ready, unmold the Italian semifreddo and decorate it with chopped hazelnut praline.