Semifreddo Di Tahini

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"Semifreddo is the Italian stuff that freezes up soft and spoonable. Options like strawberries and rhubarb in spring or passion fruit and lime in winter. You could also cover it with banana and streaks of chocolate or with crumbled cookies."

Original is 8 servings


  • Serving Size: 1 (84.9 g)
  • Calories 333.6
  • Total Fat - 22.2 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 202.5 mg
  • Sodium - 29.9 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 25.1 g
  • Protein - 5.6 g
  • Calcium - 101.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In the bowl of a stand mixer fitted with the whisk attachment or using a handheld mixer in a large bowl, whip the cream until it holds soft peaks. Refrigerate the whipped cream until you need it later.

Step 2

Whisk together the egg yolks and sugar in a small heatproof bowl set over but not touching gently simmering water in a saucepan. Whisk the eggs and sugar constantly until the sugar is dissolved and the yolks have lightened in color (about 2 minutes). Remove the bowl from the heat.

Step 3

Scrape about one-third of the chilled whipped cream into a large bowl with a rubber spatula and pour in the yolk mixture. Stir together until well combined. Scrape in half of the remaining whipped cream and fold it in gently with the spatula until just incorporated. Repeat with the last of the whipped cream.

Step 4

In a separate large bowl, stir together 1/2 cup of the whipped cream–egg yolk mixture with the tahini until well combined. You want the texture of each ingredient to be as similar as possible before folding them together, so be sure the tahini is well stirred.

Step 5

Carefully fold in the rest of the whipped cream–egg yolk mixture with a rubber spatula until the mixture is uniform in color. Divide the mousse among eight 4-to 6-ounce bowls or ramekins, cover with plastic wrap and freeze until firm (about 4 hours or up to 3 days).


No special items needed.

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