Almond Semifreddo with Whipped Cream and Amarena Cherries

Name: Almond Semifreddo with Whipped Cream and Amarena Cherriesu
Prep time: 1 h
Ingredients: 1 1/8 cups granulated sugar, preferably organic; 2 tbsp. + 2 tsp. water; 1 1/2 cups sliced almonds, toasted; 1 1/2 cups heavy cream; 3 1/2 tbsp. confectioners sugar; 1 1/4 cups heavy cream; seeds from 1 vanilla bean; 1/4 tsp. Boyajian almond extract (adjust taste if using other brand); 2 large eggs; 4 large egg yolks; 1 cup minus 1 tbsp. granulated sugar; 1 tbsp. finely chopped orange zest; 1/3 cup finely chopped almond brittle

Cool, creamy, and easy to slice, this Italian favorite is a refreshing way to end a summer meal.

By Paola Marocchi

11:00 AM EDT on July 23, 2026

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Almond semifreddo topped with whipped cream, almond brittle, and amarena cherries on a serving platter. — Slices of almond semifreddo are finished with vanilla whipped cream, crunchy almond brittle, and sweet-tart amarena cherries for an elegant Italian dessert.

Semifreddo, meaning “half cold,” occupies the space between gelato and mousse. Unlike gelato, it doesn’t need to be churned, so it’s an easy dessert to make at home for a refreshing summer treat.

In this version, a toasted brittle adds crunch to the creamy mixture, while citrus brightens the dessert. Finished with sweetened whipped cream, it’s topped with amarena cherries that bring a sweet-tart contrast, cutting through the richness of the cream.

Almond Semifreddo with Whipped Cream and Amarena Cherriesu

Recipe by Paola Marocchi

0.0 from 0 votes

Prep time

hour

Makes: One 9 x 5 x 3-inch loaf (10–12 servings)

Almond Brittle

1 1/8 cups 1 1/8 granulated sugar, preferably organic
2 tbsp. 2 + 2 tsp. water
1 1/2 cups 1 1/2 sliced almonds, toasted
Vanilla Whipped Cream
1 1/2 cups 1 1/2 heavy cream
3 1/2 tbsp. 3 1/2 confectioners sugar
Almond Semifreddo
1 1/4 cups 1 1/4 heavy cream
seeds from 1 vanilla bean
1/4 tsp. 1/4 Boyajian almond extract (adjust taste if using other brand)
2 large 2 eggs
4 large 4 egg yolks
1 cup 1 minus 1 tbsp. granulated sugar
1 tbsp. 1 finely chopped orange zest
1/3 cup 1/3 finely chopped almond brittle

Almond Brittle

Toast almonds in a 325°F oven for approximately 6 - 8 minutes, until lightly golden in color.
In a saucepan, cook sugar and water over medium-high heat without stirring until the caramel turns a deep golden amber.
Quickly stir in the toasted almonds until evenly coated.
Right away, pour onto a silicone baking mat or parchment-lined baking sheet and let cool completely.
Break into pieces and pulse in a food processor until finely chopped. Sift out any fine powder. Store in an airtight container until ready to use.
Note: You'll use about ⅓ cup in the semifreddo. The remaining brittle can be stored in an airtight container for several weeks, some will be used for garnish and also makes for a great snack.
Vanilla Whipped Cream
On a chilled mixing bowl, combine heavy cream and sugar and whisk until medium-hard peaks.
Keep chilled until ready to use for garnish.
Almond Semifreddo
Lightly grease a 9 x 5-inch loaf pan and line it with plastic wrap, leaving several inches of overhang on all sides.
In a chilled bowl, whip the cream with the vanilla and almond extract to medium peaks. Refrigerate while preparing the base.
In a heatproof kitchenaid bowl, whisk together the eggs, yolks, and sugar.
Set the bowl over a saucepan of gently simmering water, whisking constantly until the mixture reaches 160°F. Make sure the water doesn’t directly touch the bowl.
Immediately place the bowl on the stand mixer and whisk on high speed until the mixture has cooled completely, is lighter in color, and leaves thick ribbons when the whisk is lifted, about 6 to 8 minutes.
Gently fold the whipped cream into the egg mixture in three additions, taking care not to deflate the mixture.
Fold in the chopped almond brittle and orange zest.
Pour into the prepared loaf pan and smooth the top.
Cover with the overhanging plastic wrap and freeze for at least 8 hours, preferably overnight.
To Serve
Remove the semifreddo from the freezer and unmold it upside down on a platter and place in fridge approximately 5 minutes to allow it to soften.

Notes

Note: Don’t soften at room temperature as the edges of the semifreddo will melt. Place whipped cream on top and garnish with chopped almond brittle, amarena cherries, and the juice of the cherries. Slice with a hot knife and serve right away.