This semifreddo combines crispy Cantuccini al cioccolato fondente from Mattei with a creamy, airy mixture of whipped cream and egg yolk, which turns into a semi-frozen delight in the freezer.
The Cantuccini are coarsely chopped and both folded into the cream and used as a topping, so that crispy and creamy textures alternate in every spoonful. A splash of Vin Santo rounds it all off and brings in that typical Tuscan note that goes so well with the cookies.
Dessert for six.
The idea. The semifreddo is prepared the day before and served straight from the freezer.
For a larger group two packs of Cantuccini are enough for twelve portions if the other ingredients are also doubled.
Pairs well with a glass of Vin Santo or a strong espresso to finish.
Ingredients
- 1 pack (250 g) Cantuccini al cioccolato fondente from Mattei
- 4 egg yolks
- 100 g sugar
- 400 ml cream
- 4 cl Vin Santo
- 1 pinch of salt
Method
- Coarsely chop the Cantuccini and set aside.
- Whisk the egg yolks and sugar in a bowl over a water bath until the mixture is light and thick.
- Remove the bowl from the water bath and stir the mixture until cold.
- Whip the cream until stiff and carefully fold it into the egg mixture.
- Stir in the Vin Santo and a pinch of salt.
- Fold two-thirds of the chopped Cantuccini into the cream, keeping the rest for decoration.
- Pour the mixture into a loaf pan lined with cling film and smooth the surface.
- Freeze the semifreddo for at least six hours, preferably overnight.
- To serve, let it thaw briefly, cut into slices, and sprinkle with the remaining Cantuccini.
