If you don't have an ice cream machine, you can still make wonderfully creamy semifreddo that is soft enough to scoop straight from the freezer. This recipe utilizes that technique to pair together semifreddo with cherries and a Coca Cola and Lambrusco sabayon.
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Slabs of fluffy cream cheese semifreddo chilling between two slices of extraordinarily moist carrot cake. Yes, these ice cream sandwiches can be yours (and without an ice cream machine!)
A semifreddo normally takes a bit of egg beating and machine mixing. Happily, the recipe given in Nigellissima requires neither. Amaretto liqueur and crunchy amaretto cookies provide the flavor base, and a coating of apricot-almond golden sauce is a luxurious final touch.
Monday is Memorial Day, and what better way to celebrate than by making a special summery frozen dessert? The flavors are inspired by Key Lime Pie (think tart, tangy, and refreshing) with a contrasting salty, crunchy pretzel crust.
I recently worked on a video shoot making multiple Sacher tortes. Ingredients and snacks on set included apricot preserves, gingersnap cookies, and more bittersweet chocolate bars than Veruca Salt's father bought in search of the Wonka golden ticket. As I prepped, I assembled little gingersnap cookie sandwiches stuffed with chocolate and sticky with preserves. I knew I'd have to meld these ingredients in a cake.
This is a simplified version of one of our most popular desserts, but it's still just as decadent. We mold it in baba au rhum-shaped flexible molds which unmold very easily when frozen solid, and have the perfect built-in spot to hold hot fudge or caramel.
This recipe is inspired by Key lime pie—it starts with tart limes, gets sweetened with condensed milk, then you add super-glossy, billowing Italian meringue. A salty, crunchy pretzel crust provides great textural contrast and makes the lime flavor pop.