Italian Semifreddo With Hazelnut Praline
Meet the Italian Semifreddo With Hazelnut Praline: Italian Semifreddo is a traditional Italian dessert loved all over the world. Based on pastry cream and Italian meringue, you can customize it as you wish. I chose a delicious vanilla and hazelnut version.
Ingredients
PASTRY CREAM
- 7 Egg yolks
- 130 g Granulated sugar
- ½ teaspoon Vanilla extract
- 40 g Corn starch
- 500 ml Whole milk
- 1/2 lemon grated zest
SPONGE CAKE
- 3 Eggs
- 150 g Granulated sugar
- ½ teaspoon Vanilla extract
- 100 g Flour 00 or all-purpose flour
- 50 g Potato starch
- Butter and flour for greasing the pan
HAZELNUT PRALINE
- 250 g Hazelnuts
- 250 g Granulated sugar
- 60 ml Water
ITALIAN MERINGUE
- 200 g Granulated sugar
- 40 ml Water
- 100 g Egg whites
SEMIFREDDO
- 350 ml Whipping cream
Instructions
PASTRY CREAM
- In a saucepan, whisk the egg yolks with the sugar and the sifted flour, until you get a smooth cream.
- Add the hot milk, a little at a time, and mix well. Add the vanilla and lemon zest and put the saucepan on the heat.
- Cook over medium-low heat, stirring constantly with a whisk, until the cream thickens.
- Remove the pan from the heat and transfer the pastry cream into a cold container. Cover it with food film so that it adheres perfectly and the toughest external skin does not form. Let the pastry cream cool completely.
SPONGE CAKE
- In a bowl, add eggs, vanilla and sugar. Whip with an electric mixer or in a stand mixer for about 16–20 minutes at medium speed until a clear, light, and fluffy mixture is obtained which, if lifted, will form a sort of ribbon and remain visible for a few seconds before disappearing.
- Incorporate the sifted powders (flour and starch) and mix delicately with a spatula, from the bottom up, so as not to disassemble.
- Pour the mixture into a buttered and floured 22 cm diameter springform pan. Smooth the surface and place in the preheated oven at 165-170° for about 30–35 minutes, or in any case until a toothpick inserted in the center of the cake comes out dry.
- Turn off the oven and let the sponge cake inside for 5 minutes, then take it out of the oven and turn it upside down on a cutting board. Let cool completely before cutting.
HAZELNUT PRALINE
- Toast the hazelnuts for 2–3 minutes.
- Meanwhile, heat water and sugar in a small saucepan. When it reaches 118 °C (you will need a cooking thermometer), add the hot hazelnuts and stir continuously over low heat.
- After a few minutes, the hazelnuts will appear coated with a layer of white sugar.
- Spread the hot hazelnuts on a lightly oiled surface and let them cool.
ITALIAN MERINGUE
- Heat water and sugar in a small saucepan. Wait for the sugar to dissolve completely and start boiling.
- Meanwhile, start whipping the egg whites.
- When the egg whites are fluffy and clear, but not yet completely whipped, add the sugar syrup which, in the meantime, will have reached 121 °C. Pour it slowly, always continuing to whisk, until the mixture is cold. You can also use a stand mixer.
SEMIFREDDO
- Work the pastry cream, cold or at room temperature, with a whisk until smooth and fluid.
- Once the Italian meringue is ready, mix it delicately with the pastry cream with a spoon.
- Semi-whip the whipping cream and gently fold it into the mixture.
- Take a springform pan, place a 1 cm thick sponge cake disc on the bottom, and pour the semifreddo mixture over it.
- Level the surface and freeze for at least 7–8 hours.
- When ready, unmold the Italian semifreddo and decorate it with chopped hazelnut praline.
- Slice and serve!