Description
Zebra Semifreddo is a delightful Italian no-churn frozen dessert featuring alternating layers of vanilla and chocolate cream, creating a striking striped pattern. This semi-frozen treat is airy, creamy, and perfect for make-ahead indulgence with a smooth texture and optional crunchy cookie layers.
Ingredients
Scale
Base Mixture
- 3 large eggs
- 3/4 cup granulated sugar, divided
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 2 cups cold heavy whipping cream
Chocolate Mixture
- 2 tablespoons unsweetened cocoa powder
- 2 ounces semisweet chocolate, finely chopped and melted (slightly cooled)
- 1 tablespoon warm water or espresso (optional, to bloom cocoa)
Additional
- 12 chocolate sandwich cookies or 20 chocolate wafers, crushed (optional for crunch)
- 1 tablespoon neutral oil (for greasing pan)
- Parchment paper (for lining pan)
Instructions
- Prepare Pan: Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting. Lightly grease the parchment with neutral oil.
- Cook Egg Mixture: In a heatproof bowl, whisk together eggs, 1/2 cup sugar, vanilla extract, and salt. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly for 4 to 6 minutes until the mixture is pale, thickened, and reaches about 160°F.
- Whip Egg Mixture: Remove bowl from heat and beat the mixture with a hand or stand mixer on high speed for 4 to 6 minutes until very thick, light, and cooled to room temperature. It should ribbon off the whisk.
- Whip Cream: In a separate bowl, whip the cold heavy cream with the remaining 1/4 cup sugar until medium-stiff peaks form.
- Combine Mixtures: Gently fold the whipped cream into the egg mixture in three additions, folding until just combined and airy.
- Prepare Chocolate Half: Divide the combined mixture evenly into two bowls. In one bowl, whisk the cocoa powder with warm water or espresso until smooth, then fold in the melted semisweet chocolate until evenly incorporated.
- Assemble Zebra Layers: Alternate spoonfuls of vanilla and chocolate mixtures down the center of the prepared loaf pan, allowing each spoonful to spread slightly. Continue alternating until all mixture is used. Tap the pan gently once or twice to settle the layers. If using, sprinkle crushed cookies between some layers and/or on top for added crunch.
- Freeze: Cover the pan tightly with plastic wrap and freeze for at least 6 hours, preferably overnight, until firm.
- Serve: Use the parchment overhang to lift the semifreddo from the pan. Let stand at room temperature for 5 to 8 minutes to soften slightly, then slice with a warm knife to serve.
Notes
- Fold the whipped cream gently to keep the mixture airy and prevent deflating.
- For cleaner stripes, use an ice cream scoop to alternate spoonfuls precisely in the same spot.
- Semisweet chocolate can be swapped for dark chocolate for a richer flavor.
- Store tightly wrapped in the freezer for up to 2 weeks.
