It's one of the most delicious desserts from Italian cuisine: a mixture of mousse and ice cream, but it's much easier to make and offers infinite flavors. Seasonal fruits, dry fruits, chocolate, spices…. Just imagine all the ingredients at your fingertips and create a new dessert each time.
The basic recipe has three main parts: whipped cream, zabaglione and Swiss meringue. Each component should be prepared carefully so the final dish comes out perfectly, I recommend following the recipe step by step to make sure everything is delicious.
The first thing you need to do is prepare the mold by covering it with plastic wrap, leaving a nicely sized amount on the outside of the mold to then wrap the pastry in before freezing. After this, you can move on to the cream, zabaglione and finish with the meringue. All you have to do when you're done is leave the semifreddo in the freezer over night.
To serve the pastry just cut it as soon as you remove it from the fridge and don't wait even a single minute because it will melt quickly, especially if the temperature is warm.
There's no need to add anything, but feel free to serve with fruits, custard, Chantilly cream, or fruit coulis. I'm sure that this semifreddo will become one of your family's favorites.