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Delicious Easy Semifreddo, an Italian semi-frozen dessert served elegantly.

Pistachio Semifreddo

A creamy, sliceable Italian dessert that is easy to make ahead and serves as a fantastic no-bake option for sweet cravings.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Base
  • 3 large large eggs or 4 yolks if you prefer it richer
  • 0.5 cup granulated sugar
For the Cream Mixture
  • 1.5 cups cold heavy cream Keep the cream cold for best results
  • 1 teaspoon vanilla extract
  • 1 cup pistachios, finely chopped Use unsalted if possible, save some for topping
  • 1 pinch salt
  • 1-2 tablespoons honey Optional for extra nice texture

Method
 

Preparation
  1. Line a loaf pan with plastic wrap, overhanging the sides.
  2. Set a heat-safe bowl over a pot with simmering water and whisk the eggs and sugar together for about 4 to 6 minutes until pale and slightly thick.
  3. Remove from heat and whisk for another minute; let cool until warm.
Mixing
  1. In a separate bowl, whip the cold heavy cream with vanilla and a pinch of salt until soft peaks form.
  2. Gently fold the whipped cream into the egg mixture, being careful to maintain airiness.
  3. Fold in most of the chopped pistachios, reserving a small handful for topping.
Freezing
  1. Pour the mixture into the lined loaf pan, smooth the top, sprinkle with reserved pistachios, cover, and freeze for at least 6 hours or overnight.
Serving
  1. When ready to serve, lift out using the plastic wrap, peel it back, and slice. Let it sit at room temperature for 5 to 8 minutes before cutting.

Notes

For best texture, keep cream cold and be gentle when folding ingredients. Can customize with flavors like chocolate chip, lemon, berry, or coffee.