Semifreddo is an Italian frozen dessert built on a whisked egg foam folded with cream, in the same spirit as zabaglione. Serve it with espresso.
Zabaglione Semifreddo with Marsala
Dessert
Ice cream frozen desserts
Vanilla: Extract
Medium
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Semifreddo is an Italian frozen dessert of whipped cream folded into an egg foam, frozen in a mold and sliced with no churning needed. This classic version uses a Marsala zabaglione for a custardy, softly boozy flavor. Makes 8 slices in about 6 hr 40 min.
Prep
30 min
Cook
10 min
Cooling
6 hr
Total
6 hr 40 min
Yield
8 slices
Diet
Gluten free
Ingredients
Adjust yield
slices
Scales from a half to a double batch; give a bigger batch a little more time.
- 5 (90 g)egg yolks
- ½ cup (100 g)granulated sugar
- ¼ cup (60 ml)dry Marsala wine
- 1 pinchfine salt
- 1 ½ cups (360 ml)heavy cream, cold
- 1 tsp (5 ml)pure vanilla extract
Baking tools for this recipe
Instructions
- Line a 9 by 5 inch (23 by 13 cm) loaf pan with plastic wrap, leaving an overhang.
- Whisk the yolks, sugar, Marsala and salt in a heatproof bowl over barely simmering water. Whisk constantly 6 to 8 minutes until thick and ribbon-like and the temperature reaches 160 F (71 C).
- Remove from the heat and whisk 5 minutes more (or beat with a mixer) until cool.
- Whip the cream with the vanilla to soft peaks.
- Fold the cream into the cooled zabaglione in two additions until smooth.
- Pour into the pan, cover with the plastic and freeze at least 6 hours or overnight.
- Invert onto a plate, remove the plastic, let stand 5 minutes and cut with a warm knife.
Tips
- Use a thermometer and keep the bowl from touching the water.
- Cool the zabaglione fully before adding cream or the cream deflates.
- Serve with berries or toasted nuts.
- Yolks are cooked to 160 F (71 C) before the cream is folded in.
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Recipe FAQ
How long does it take to make zabaglione semifreddo with marsala?
Plan on 30 minutes of prep and 10 minutes of cooking, plus 6 hours to chill. The recipe makes 8 slices.
How should I store zabaglione semifreddo with marsala?
Keep wrapped in the freezer up to 1 week.
Can I make zabaglione semifreddo with marsala ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
248
Calories / serving
19.1g
Fat
14.6g
Carbs
2.9g
Protein
14.2g
Sugar
Whole recipe (8 servings): ~1984 cal · 153g fat · 117g carbs · 23g protein · 114g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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