White Chocolate Semifreddo

The easiest ever make-ahead dessert with just three simple ingredients. Make it now and pop it in the freezer ready to serve up on Christmas Day

On Christmas Day there’s so much food prep and cooking to be doing, the last thing you want to be worrying about on top of all that is the dessert.

So if you want something delicious that you can make now and pop in the freezer ready to serve up on Christmas Day then try my White Chocolate Semifreddo.

What is Semifreddo

Semifreddo is an Italian dessert and translated it means “half frozen”. It has a soft creamy consistency somewhere between ice cream and mousse.

Traditionally it’s made with egg yolks included but I’ve kept this one egg free and instead just used:

White Chocolate,
Double Cream, and
Gingernut biscuits

How To Make Semifreddo

The full recipe with all the measurements are in the recipe card towards the bottom of this blog post but I’ve also included some step-by-step photos and instructions here in case that’s helpful.

Grease a loaf tin really well with oil and then add a layer of cling film to it, ensuring there’s quite a bit of cling film hanging over both the left and right hand sides of the tin.

Add white chocolate to a bowl and place that over a pan of boiling water. Heat on a low heat on the hob, stirring until the chocolate has melted.

In another bowl whip the double cream until soft peaks form.

To the whipped cream add the melted white chocolate and broken up pieces of gingernut biscuits.

Add this mixture to the lined loaf tin and smooth down the top to create an even surface.

Fold the clingfilm over the top of the mixture and wrap the whole tin in tin foil.

Freeze flat in the freezer.

On Christmas Day, remove the tin from the freezer about 10 or 15 minutes before you are ready to serve the Semifreddo.

After about 5-7 minutes you should be able to remove it from the tin by lifting up the clingfilm.

Place the semifreddo upside down on a board or plate and you can then decorate it however you wish.

I added:

caramel sauce
mini gingerbread men
golden balls
chocolate stars
gold sprinkles

Storing Leftovers

Cut the semifreddo into slices with a sharp knife. You will get a good 10 slices from this recipe.

Any leftovers can go back in the tin, covered up with clingfilm and tin foil and kept in the freezer for up to 1 month.

More Christmas Recipes

Looking for other recipes like this? Try some of these or check out all my Make Ahead Christmas Recipes here.