Canditi semifreddo

Airier than ice cream, semifreddo is essentially a frozen mousse with a dream-like texture. This recipe needs no churning, and takes its inspiration from the traditional Sicilian Cassata cake, with a splash of Sicilian Marsala wine for good measure. Studded with candied citrus peel jewels, pistachios and dark chocolate chunks, it looks very pretty when sliced, making it fit for any Christmas feast.


3 eggs, separated
80g caster sugar
1 tablespoon Marsala wine (or Sherry)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
300 ml double cream
100 ml creme fraiche
50g dark chocolate, roughly chopped + extra to serve
30g candied peel, finely diced
30g stem  ginger, finely diced
40g pistachios, toasted and roughly chopped

Grease and line a loaf tin with cling film.

You’ll need 3 bowls and an electric whisk. First whisk the egg whites to stiff peaks. In a second bowl whisk together the yolks, sugar, masala and the spices until lighter in colour. In a third bowl whisk the cream very lightly before folding in the creme fraiche. Combine the cream and sugar mixture before adding the peel, chocolate and nuts and finally carefully folding in the egg whites

Pour into the prepared tin and freeze for 4-6 hours or overnight. Take the tin out of the freezer 5 minutes before slicing and serve with generous gratings of dark chocolate.

IMAGE: Elly Kemp

Posted: 07.12.22 10 Comments


Posted by Sophie at 3:01 on the 09.12.22

This looks amazing. Do you think you could make it with dairy alternatives?

Posted by Sue at 6:36 on the 13.12.22

Hi Anna, this looks perfect but can I ask what masala is? I only know Garam Masala & it’s clearly not that! TQ 🙂

Posted by at 9:22 on the 14.12.22

Hello Sue – hope you enjoy. It’s a delicious fortified wine from Italy (I’ve added a note up top) x

Posted by Rita at 7:07 on the 13.12.22

It sounds delicious, but it safe to eat raw eggs?

Posted by at 10:27 on the 14.12.22

Hello Rita. I buy organic eggs here in the UK and this should be fine from a safety point of view. Hope you enjoy.

Posted by Lucy at 9:52 on the 14.12.22

This looks great! Is the ginger fresh or crystallised / stem?

Posted by Kat at 6:14 on the 19.12.22

Hi, I’m making this for Christmas Day. I don’t want to mess it up so was just wondering when you say whisk the cream very lightly can you explain what consistency it should be? Thanks, excited to try it!

Posted by Sue at 11:22 on the 19.12.22

Hi I’m going to give the Semifreddo a go its sounds and looks fab.
Do you mean to freeze it without covering it? Or should i wrap it in the clingfilm in the freezer as i’m planning to make it the day before.
Best wishes

Posted by Sarah at 11:55 on the 21.12.22

I have the same question as Kat! It would be great to know what the consistency of the cream should be. Many thanks!

Posted by Rachel Fellows at 5:58 on the 25.12.22

I made this a week or so ago for today (Christmas Day) and it worked perfectly and was delicious. Very elegant and light desert after a heavy meal and the texture and flavour was outstanding. Thanks for a brilliant recipe.

Add a comment