Description
Indulgent zebra semifreddo brings Italian dessert magic to your kitchen with its mesmerizing marble-like swirls of chocolate and vanilla. Chilled perfection awaits when you dive into this elegant frozen treat that promises pure delight and sophisticated flavor balance.
Ingredients
Scale
Main Ingredients:
- 3 large egg yolks
- 1 ½ cups (360 milliliters) heavy whipping cream, chilled
- ½ cup (100 grams) granulated sugar
- 100 grams (3.5 ounces) dark chocolate, melted and cooled slightly
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
Garnish:
- Chocolate shavings or curls
- Powdered sugar
- Fresh berries
Instructions
- Prepare a double boiler by setting a heatproof bowl over a pot of gently simmering water, ensuring the bottom doesn’t touch the water.
- Whisk egg yolks and sugar in the bowl until the mixture transforms into a pale, creamy consistency, continuously stirring for approximately 5 minutes until it slightly thickens.
- Remove the egg mixture from heat and incorporate vanilla extract, then allow it to cool completely.
- Whip heavy cream until soft, billowy peaks form, then refrigerate temporarily.
- Gently integrate the whipped cream into the cooled egg mixture, folding carefully to maintain a smooth, airy texture.
- Create the chocolate layer by whisking egg yolks and sugar, then blending in melted chocolate and sifted cocoa powder, letting it cool before folding in whipped cream.
- Completely line a loaf pan with plastic wrap, ensuring generous overhang for later covering.
- Craft alternating layers by first spreading a thin vanilla mixture layer, followed by a chocolate layer, repeating until both mixtures are depleted.
- Delicately tap the pan against the countertop to eliminate potential air pockets.
- Seal the semifreddo by folding the plastic wrap completely over the top.
- Freeze the dessert for a minimum of 6 hours, preferably overnight, until thoroughly set.
- When ready to serve, carefully invert the pan onto a serving plate and meticulously remove the plastic wrap.
- Slice the semifreddo using a sharp knife warmed under hot water to reveal clean, distinct zebra stripes.
- Optional: Embellish with chocolate shavings, a dusting of powdered sugar, or scattered fresh berries for an elegant presentation.
Notes
- Prevent egg scrambling by whisking constantly and keeping water at a gentle simmer when using the double boiler method.
- Ensure egg yolk mixture reaches about 160°F to create a safe, smooth custard base without overcooking.
- Fold cream gently using a figure-eight motion to maintain the airy texture and prevent deflating the whipped cream.
- Work quickly when layering to keep distinct color separation and create clean, sharp zebra stripes in the final dessert.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 352
- Sugar: 23 g
- Sodium: 36 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 115 mg