Semifreddo is somewhere between ice cream and mousse. Literally meaning ‘semi-frozen’ it’s the best of both worlds! This version has a light caramel flavour with layers of homemade coconut biscuits in between. 


If this image hasn’t already convinced you to rush off and make this semifreddo right away, then I don’t know what will! Unless of course, I tell you about the smooth and creamy ice cream, or the layers of crunchy coconut biscuits in between – oh and then there’s the hazelnut praline on top and the waterfall of demerara sauce that you’ll want to fill a bathtub with! 

If you’ve been following my Natura Sugars series, you’ll know I’ve been celebrating the beauty of unrefined sugars. Unrefined sugars have all the flavour locked in rather than refined out. As a baker, they are some new, exciting ingredients to add to our arsenal. It opens a whole new world of flavours! Last month, I hero’ed the Natura Sugars Soft Brown Sugar in these madeleines, and this time the demerara sugar is my go-to. 

Semifreddo is probably the best way to make soft, scoopable ice cream at home (without an ice cream machine).  It involves whipping eggs and sugar over a bowl of simmering water (bain marie) until very light and fluffy. Once cool, you fold in the whipped cream, freeze and that’s it! You can check out the video of how to make it on my Youtube channel here

I’ve layered this one with my homemade Tennis biscuits which I am incredibly proud of, mostly because cracking the recipe took me a gazillion attempts and almost drove me mad! You are welcome, however, to use whichever biscuits you fancy, just make sure they fit the tin you’re going to set your semifreddo in!  

Demerara Semifreddo
Serves 6
  2. 3 large eggs
  3. 10ml (2 tsp) vanilla extract
  4. 110g (½ cup) NATURA SUGARS Demerara Icing Sugar
  5. 330ml (1 ⅓ cups) cream
  6. 400g homemade Tennis biscuits (or biscuits of your choice)
  8. 100g Natura Sugars Demerara Sugar
  9. 100g hazelnuts, skinned and toasted
  11. 150g salted butter
  12. 150g Natura Sugars Demerara Sugar
  13. 150ml cream
  1. For the Semifreddo, line a 21cm x 9cm loaf tin with non-stick baking paper, leaving some overhanging - this will make it easier to unmould later.
  2. Place the eggs, vanilla and Natura Sugars Demerara icing Sugar in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from heat and beat for a further 6–8 minutes or until cool.
  3. Whisk the cream until soft peaks form.
  4. Gently fold the cream through the egg mixture gently and thoroughly combined.
  5. Pour a ¾ cup of the egg mixture into the prepared tin. Place an even layer of the biscuits over. then pour over another ¾ cup of the mix over and layer with biscuits Repeat with the remaining mix. Freeze the whole tin for 2 hours or until set.
  6. To make the praline, line a baking tray with baking paper or a silicone mat and spread the hazelnuts over. Place the sugar in a saucepan over high heat and melt (without stirring) until caramelised and golden. Pour onto the hazelnuts and allow to cool completely. Break into shards.
  7. To make the sauce, place the butter and sugar in a saucepan and place over a low heat. Simmer for 8 minutes until the sugar caramelizes and just starts smoking. Add the cream gradually while whisking. Allow to cool completely.
  8. Unmould the semifreddo by briefly dipping the tin into hot water. Allow to stand for 5 minutes to soften, before topping with the hazelnut shards and serving with the sauce.
  1. If you'd like to flavour the semifreddo, fold in flavourings such as spices, melted chocolate, lemon or orange zest or extracts with the cream.
The Kate Tin


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