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.
Practical notes for Dubai Chocolate Semifreddo
Substitutions
- Pistachio cream: Use pistachio butter or paste and adjust sweetness separately; the final texture should remain thick enough to hold kataifi.
- Kataifi: Finely shredded phyllo can work if toasted thoroughly. Feuilletine or crisp wafer gives crunch but changes the character of the recipe.
- Chocolate: Dark chocolate reduces sweetness; milk chocolate is rounder and sweeter; white chocolate creates a much sweeter variation.
Storage
Keep frozen in an airtight container. For the best texture, protect the surface from air and let the dessert soften briefly before serving.
Allergen note
Dubai-chocolate recipes commonly contain pistachio/tree nuts, wheat/gluten and dairy; recipes with tahini also contain sesame. Some versions include egg. Check every packaged ingredient if cooking for someone with an allergy.
Frequently asked questions
How do I keep the kataifi crunchy?
Toast it until evenly golden, let it cool completely, and mix it with the filling only after steam has escaped. Moisture is the main enemy of the crisp texture.
Can I make Dubai Chocolate Semifreddo ahead?
Yes, but keep any loose kataifi garnish and wet toppings separate until close to serving. Follow the storage guidance above for the finished recipe.
Can I use dark chocolate instead?
Usually yes. Dark chocolate gives a less sweet, more cocoa-forward result and often balances sweet pistachio cream particularly well.
Ingredient guides