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Semifreddo Mixture

Use this recipe when making our Gingerbread Semifreddo cake.

  • Servings: 12

Source: Martha Stewart Living, December/January 1997


  • 6 large egg yolks
  • 1/3 cup sugar
  • 1/3 cup Calvados
  • 2 cups heavy cream


  1. In bowl of electric mixer, beat eggs until pale and thick. Gradually add sugar; beat until fluffy. Slowly add Calvados, and combine.

  2. Hold bowl over, but not touching, pan of simmering water. Whisk until shiny and thick, about 8 minutes. Return to mixer; beat on medium speed until cool, about 10 minutes.

  3. In a chilled bowl, whip cream until soft peaks form. Add one-fourth of the whipped cream to egg mixture; whisk. Fold in remaining whipped cream. Transfer to a 9-by-13-inch metal pan. Cover; freeze for 3 to 4 hours.


Calvados can be replaced with brandy.

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