Frozen Desserts
Dubai Chocolate Semifreddo
Halfway between ice cream and a frozen mousse, this semifreddo is the most elegant frozen dessert you can make without a machine — layered with pistachio cream and toasted kataifi.
Step-by-step instructions
Beat yolks and sugar
Whisk egg yolks with 100 g sugar until pale, thick and tripled in volume — about 5 minutes with an electric whisk.
Whip cream
Whip double cream to soft peaks. Fold in cooled melted chocolate.
Whip whites
Whip egg whites with cream of tartar to stiff peaks. Add remaining 50 g sugar and whisk to a stiff, glossy meringue.
Fold together
Fold yolk mixture into cream. Then gently fold in meringue in two additions.
Layer in tin
Line a 1 kg loaf tin with cling film. Pour in half the chocolate mixture. Spread pistachio cream over. Scatter kataifi. Pour remaining mixture on top.
Freeze and serve
Cover with overhanging cling film and freeze for minimum 6 hours. To serve, unmould onto a board, remove cling film, and slice with a knife dipped in hot water.
💡 Dubai Bar tip: Line your loaf tin with two layers of cling film, leaving plenty overhanging the sides. This makes unmoulding the semifreddo perfectly clean and easy without it sticking.