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TN&M in the Kitchen: Hazelnut Semifreddo

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Hazelnut Semifreddo

Serves 4/6 - Cook in 20 minutes plus overnight to chill in the fridge 


- 250ml cold heavy cream

- 3 eggs, separated

- 100g toasted hazelnuts, chopped

- 80g granulated sugar    

- 1 tablespoon Nutella

- Unsweetened cocoa powder or melted chocolate (optional)


Step 1

Place egg yolks and sugar in a bowl and beat until thick and creamy. Mix in the chopped hazelnuts and Nutella. Place the egg whites (at room temperature) in a bowl and begin to whisk until stiff peaks form; you can either use a hand whisk or electric mixer. Beat the heavy cream in a separate bowl, making sure that it’s cold and kept in the refrigerator until the last minute.

Step 2

Using a spatula gently fold the stiff egg whites in the hazelnut mix, followed by the heavy cream. Transfer the mixture into a loaf pan, or if you want to make single-portions, into small aluminium containers. Cover the surface with plastic wrap and foil, and freeze overnight.

Step 3

When serving, take the semifreddo out of the freezer and let it sit at room temperature for 10 minutes. Before serving, turn the semifreddo out onto a plate (or individual plates) and top with unsweetened cocoa powder or melted chocolate. Buon Appetito! 

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