Chocolate and Hazlenut Meringue Semifreddo

Chocolate and hazelnut meringue semifreddo

  • serves 8
  • Easy

The Italian dessert, semifreddo, is an ice cream with a mousse-like texture. This recipe not only looks impressive, but can be made in advance for easy dinner party entertaining. Plus, there's no churning required



  • meringues 5 large, crumbled into chunks
  • double cream 600ml
  • dark chocolate 125g, broken into chunks
  • Nutella 100g
  • Frangelico 2 tbsp, plus more to serve
  • egg whites 3
  • caster sugar 100g
  • hazelnuts 100g


  • Step 1

    Line a 900g/2lb loaf tin with baking paper. Add two of the crumbled meringues into the bottom of the tin, distributing evenly.

  • Step 2

    Put half the cream in a pan and heat gently. Meanwhile, put the chocolate and Nutella in a bowl.

  • Step 3

    When the cream is just simmering, pour over the chocolate and Nutella and leave it to melt, stirring occasionally, then add the Frangelico and cool to room temperature.

  • Step 4

    Beat the egg whites in a clean mixing bowl until stiff, then add the sugar and beat again until you have a thick, shiny meringue.

  • Step 5

    Whisk the remaining cream to stiff peaks. Gently fold the whipped egg whites and cream into the chocolate, followed by the whole nuts and remaining meringue chunks.

  • Step 6

    Carefully scrape the mixture into the loaf tin and then freeze until solid – at least 5 hours, but preferably overnight.

  • Step 7

    Take out of the freezer and let the semifreddo sit at room temperature for 15 minutes before slicing and serving with a glass of Frangelico.

Nutritional Information

  • Kcals 711
  • Fat 58.2g
  • Saturates 30.4g
  • Carbs 36.7g
  • Sugars 35.2g
  • Fibre 2.8g
  • Protein 6.7g
  • Salt 0.1g