Toffee and Roasted Almond Semifreddo

Serves: 10–12

Toffee and Roasted Almond Semifreddo is a rich, creamy frozen dessert with an irresistible balance of sweetness and crunch. This Italian-style treat sits somewhere between ice cream and mousse, offering a soft, sliceable texture without the need for an ice-cream machine. Swirls of buttery toffee sauce and roasted almonds make it an elegant dessert perfect for entertaining or special occasions.

Ingredients

For the Semifreddo Base

• 1¾ cups heavy cream
• 4 large eggs
• ¼ cup caster sugar
• 1 teaspoon vanilla extract
• 70 g roasted sliced almonds

For the Toffee Sauce

• 100 g butter, diced
• ½ cup brown sugar
• ¼ cup caster sugar
• ½ cup golden syrup
• 1 teaspoon vanilla extract
• 1 cup heavy cream

Step-by-Step Instructions

1. Prepare the Tin

Line a 24 cm square tin (about 6 cm deep) with plastic wrap, leaving extra overhang on the sides so the semifreddo can be lifted out easily after freezing.

2. Make the Toffee Sauce

1. Place the butter, brown sugar, caster sugar, golden syrup, and vanilla extract into a saucepan over low heat.
2. Stir gently until the butter melts and the sugar dissolves completely.
3. Remove the pan from the heat and carefully add the cream — the mixture will bubble.
4. Return to low heat and simmer gently for about 10 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
5. Remove from heat and allow the toffee sauce to cool completely.

3. Whip the Cream

Whip the cream until soft peaks form. The cream should be thick but still smooth and airy. Place it in the refrigerator until ready to use.

4. Prepare the Eggs

1. Separate the eggs into yolks and whites.
2. Whisk the egg yolks with the caster sugar until pale, thick, and creamy.
3. In a separate bowl, whisk the egg whites until stiff peaks form.

5. Combine the Semifreddo Base

1. Gently fold a spoonful of the egg whites into the yolk mixture to loosen it.
2. Carefully fold in the remaining egg whites, keeping as much air as possible.
3. Fold in the whipped cream, followed by most of the roasted almonds, reserving a small amount for the top.

6. Assemble and Freeze

1. Pour the semifreddo mixture into the prepared tin.
2. Set aside half of the cooled toffee sauce for serving.
3. Spoon the remaining toffee sauce over the semifreddo in small dollops.
4. Use a knife or skewer to gently swirl the toffee through the mixture.
5. Sprinkle the reserved almonds over the top.
6. Cover with plastic wrap and freeze until fully set, preferably overnight.

7. Serve

Remove the semifreddo from the freezer 5–10 minutes before serving to soften slightly. Lift it out using the plastic wrap, slice into portions, and serve with the reserved toffee sauce on the side.

Tips

• For cleaner slices, dip your knife in hot water and wipe it dry before cutting.
• Extra toffee sauce can be stored in the refrigerator and reheated gently when needed.