Ridiculously simple. Semifreddo, in Italian, means half-frozen. The dessert involves freezing it first and then transferring it to the refrigerator for an hour to slightly thaw. It tastes like ice cream. For those who haven’t tried making it, I highly recommend it.
Ingredients
- Heavy cream (36%), 400 milliliters
- Coconut sugar, 27 grams
- Cocoa powder, 1 tablespoon
- Meringue cookies, 10 pieces
- Fresh raspberries, 300 grams
Preparation
- Chill the heavy cream and whip it until it’s almost stiff. Add sugar, cocoa powder, and continue beating until the mixture is completely stiff.
- Leave a few raspberries whole, and put the rest into the whipped cream, briefly mix.
- Add lightly crushed meringue cookies and mix with a spoon.
- Line the pan with transparent film. Place a few raspberries on the bottom and spread the cream mixture, smoothing the surface.
- Wrap the pan with film and place it in the freezer for at least 4 hours.
- One hour before serving, transfer the dessert to the refrigerator.
- Remove the dessert from the pan, decorate it with raspberries, and optionally dust with powdered sugar.
