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Chocolate and Raspberry Heart Napoleons

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

  • yield: Serves 2

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Ingredients

  • 3 half-pint containers of fresh raspberries, about 18 ounces, or 1 pound frozen raspberries
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons kirsch, or champagne
  • 3 large egg whites
  • 1 cup heavy cream
  • 1 tablespoon superfine sugar
  • Bittersweet Chocolate Hearts
  • Confectioners' sugar, for garnish

Directions

  1. Step 1

    Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.

  2. Step 2

    Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.

  3. Step 3

    In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.

  4. Step 4

    Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.

  5. Step 5

    To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.

  6. Step 6

    To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners’ sugar over the raspberries, if desired.

Source
Martha Stewart Living, February 1996

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Reviews (2)

  • chewie2127 21 Feb, 2010

    This is extra special. My husband loved it. This took a little time but was worth it. It comes out like a chef made it.

  • SoireeChef 20 Feb, 2008

    Beautiful presentation. Easy to put together and the flavors are perfect. Cut into circles or squares for a dinner party.