Pistachio Semifreddo
A classic Italian frozen dessert with the nutty sweetness of pistachio and the creamy texture of whipped cream — an elegant finale to any meal.
Related Mazza Products
Mazza Chef Tips:
“Fold the cream in gently. You want to keep as much air as possible so the texture stays mousse-like, not icy. Let it sit out for five minutes before slicing.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
Creamy, nutty, and slightly sweet — this dessert calls for a delicate yet aromatic dessert wine.
Recommended: Moscato di Noto DOC — fragrant and balanced, enhancing the pistachio flavor without overwhelming sweetness.
Alternatives: Recioto di Soave DOCG, Malvasia delle Lipari DOC
Ingredients
- 3 egg yolks
- 100 g sugar
- 30 g chopped pistachios
- Fresh berries sauce (for serving)
Equipment Needed
Mixer or whisk, Loaf mold, Freezer
Method
- 1.
Whisk the sabayon: Beat the egg yolks with sugar using a mixer or whisk until the mixture is pale, thick, and forms a ribbon when the whisk is lifted.
Chef Tip: Whisk over a gentle bain-marie for 3–4 minutes to partially cook the yolks — this gives the semifreddo a silkier, more stable texture. - 2.
Fold in the cream: Gently stir in the Mazza Pistachio Cream, then fold in the whipped cream using slow, sweeping motions to preserve as much air as possible.
- 3.
Freeze the semifreddo: Line a loaf mold with cling film, pour in the mixture, and smooth the top. Freeze for at least 6 hours or overnight.
Chef Tip: Lining the mold with overhanging cling film makes unmolding effortless — simply lift and peel. - 4.
Serve: Unmold the semifreddo, slice into portions, and sprinkle with chopped pistachios. Accompany with a drizzle of fresh berry sauce.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 6 servings
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