On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Noodles, Dim Sum and Dumplings
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.38 / 5 (136 votes)

Prep time:
15 min, plus 6 hours freezing

This wonderfully chocolaty make-ahead pudding from Rachel Allen is perfect for taking the pressure out of dinner party desserts


1. Line the base of a 900g loaf tin with parchment paper or a double layer of cling film, leaving the excess hanging out over the edges.

2. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. In a second bowl, whip the cream until it forms soft peaks. In another bowl, whisk the egg whites until they form firm peaks. Gently fold the whipped cream into the egg yolk mixture and then carefully fold in the egg whites.

3. Sprinkle a third of the chopped chocolate evenly into the base of the prepared tin. Pour half the semifreddo mixture over the chocolate, followed by the next third of the chocolate. Finally, pour over the remaining semifreddo and top with the remaining chocolate. Cover with the excess hanging parchment or cling film and freeze for at least 6 hours until solid.

4. For the chocolate sauce Melt the chocolate in a heatproof bowl sitting over a saucepan of gently simmering water. Whisk in the cream to give a smooth melted sauce and then keep warm in the bowl until ready to serve.

5. Once the semifreddo is set, carefully remove it from the tin, turning it upside down onto a plate, and remove the parchment or cling film. Cut into slices, using a warm knife if necessary and serve with a drizzle of chocolate sauce.

Apdapted from Rachel Allen Home Cooking (Collins)


  • 3 eggs, separated
  • 150 g caster sugar
  • 500 ml double cream
  • 200 g dark chocolate, finely chopped

For the chocolate sauce

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


EmelineA42326 EmelineA42326  Posted 07 Apr 2013 2:04 AM

Hello, good to hear you're planning on making Rachel's semifreddo. If you cover it with cling film and foil, then it will freeze for up to 1 month.

Charlotte - Good Food Charlotte - Good Food  Posted 28 Jun 2011 4:59 PM

A couple of questions - I am using up excess double cream and plan to make this tomorrow. How long will this keep in the freezer and what is the best way to store it?

Kintbury Cook Kintbury Cook  Posted 23 Jun 2011 10:37 PM

Excellent desert and so easy to make

cazzy2211 cazzy2211 Posted 13 Aug 2010 3:24 PM

Brilliant and easy dessert,well worth making it got me browine points from in-laws

DAVIDS42595 DAVIDS42595 Posted 02 Apr 2010 10:53 PM

well worth making really lovely great dinner party dessert but would make day before as takes longer than 15 mins to put togetour

lorraineB85015 lorraineB85015 Posted 27 Sep 2009 5:55 PM