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Baci semifreddo

Australian Gourmet Traveller Italian dessert recipe for baci semifreddo (chocolate hazelnut flavoured).

By Lisa Featherby
  • 30 mins preparation
  • 35 mins cooking plus freezing
  • Serves 10
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Baci semifreddo
You'll need to begin this recipe a day ahead.


  • 9 egg yolks
  • 250 gm caster sugar
  • Scraped seeds of 1 vanilla bean or 1 tsp vanilla paste
  • 20 ml Frangelico
  • 200 gm dark chocolate (55% cocoa solids), melted, plus extra to serve
  • 2 tbsp Dutch-process cocoa, sieved
  • 600 ml thickened cream
  • 250 gm crème fraîche
  • 150 gm roasted hazelnuts, skins removed, coarsely chopped
  • To serve: maraschino cherries (optional)


  • 1
    Line a 2 litre-capacity mould with plastic wrap or baking paper.
  • 2
    Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
  • 3
    Transfer semifreddo mixture to an electric mixer and whisk until cool (2-3 minutes). Add chocolate and cocoa and mix to combine.
  • 4
    Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.
  • 5
    Fold one-third into egg mixture to loosen mixture, then fold through remaining cream and hazelnuts.
  • 6
    Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.
  • 7
    Serves scoops of Baci semifreddo drizzled with extra melted chocolate and topped with a maraschino cherry, if you like.