We're probably not telling you anything new when we tell you that Chef Christian is a big meat lover!
But like any good foodie, Chef Christian also has a little sweet tooth!
So, to change things up and please chocolate lovers, in this episode he's preparing an Italian-inspired chocolate dessert: chocolate-hazelnut and tiramisu semifreddo!
Thanks to our partner Pestell Nutrition .
What is a semifreddo?
In Italian, "semifreddo" literally means "half-cold." The word "semifreddo" is used to describe a family of frozen desserts, but which are still served less cold than ice cream.
While there are countless varieties of semifreddo, this dessert should always be made with a creamy base. It's common to then incorporate Italian meringue to create a fluffier preparation, followed by the addition of flavoring ingredients like chocolate or fruit.
To make his semifreddo, Chef Christian starts with a base of mascarpone, whipped egg whites, chocolate-hazelnut spread and, being a fan of tiramisu, ladyfingers dipped in coffee.
Ingredients
- 4 eggs (see notes for an egg-free version)
- 300 g mascarpone
- 300 g chocolate-hazelnut spread
- Lady finger biscuits
- 1 cup strong coffee
- Cocoa powder
- Quebec strawberries (optional)
- Mint (optional)
Preparation
- Separate the egg whites from the egg yolks.
- Beat together the egg yolks, mascarpone and chocolate-hazelnut spread.
- Beat the egg whites until stiff with a pinch of salt. Fold into the first mixture.
- Dip the ladyfingers in the coffee and place them at the bottom of the glasses.
- Cover the coffee-soaked biscuits with a few spoonfuls of the mascarpone and chocolate mixture.
- Fill the glasses by alternating layers of ladyfingers and the mascarpone and chocolate mixture.
- Sprinkle the verrines with cocoa powder.
- Refrigerate for at least 3 hours.
- When ready to serve, garnish the verrines with Quebec strawberries and a nice mint leaf.
