Semifreddi

The term semifreddi can sometimes be ambiguous. Although it certainly refers to certain types of frozen mousse preparations, it is sometimes also used to describe desserts like Zuccotto alla Ricotta or Tiramisù, which are really chilled rather than frozen.

The following semifreddi use either an aerated, cooked egg base or an Italian meringue for lightness, along with whipped cream for richness and more aeration. They may be frozen in molds and unmolded, but they are equally well suited to being molded in an attractive bowl and spooned out for serving.