Mango & Pistachio Semifreddo



  • 1 1/2 cups cold heavy cream
  • 4 egg yolks
  • 2 egg whites
  • 1/3 cup sugar
  • 1/3 cup sugar
  • 1/2 cup chopped pistachios (roasted)
  • 1/2 cup chopped fresh mango
  • 1/2 tsp fresh ground cardamom
  • 1 tbsp mango liquor (optional)

How to Prepare

Line a 9 by 5-inch loaf pan with plastic wrap allowing at least 2 inches to extend on the outside of the pan to allow easy removal of the semifreddo.

1. To Make Whip cream:

Place the heavy cream in a chilled bowl whisk it until the cream has reached stiff peaks. keep it refrigerated.

2. To Make zabaglione:

Place egg yolks,1/3 cup sugar , ground cardamom and mango liquor in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat . using a hand mixer Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. make sure u don t over cook the yolks. keep it aside.

3. To Make the Swiss Meringue:

using a hand mixer whisk the egg whites and 1/3 sugar over the same simmering water until fluffy, glossy To prevent the eggs from overcooking once the meringue is glossy, continue beating it off the heat until very thick and fluffy .

4. Putting all together

first fold the zabaglione in to the Swiss meringue,once they both incorporated gently fold in the whipped cream, and then gently fold chopped mango and pistachios. When folding the components together,fold gentle to preserve as much air in the mixture as possible. Pour the mixture into prepared pan. Cover and freeze overnight or until firm. keep at room temperature for 5 minutes before turning out onto a plate. Top with some chopped fresh mango and pistachios and Serve.