Salted caramel semifreddo
- Vegetarian
- Energy Kcal 1094
- Carbohydrates g 108.9
- of which sugars g 61.4
- Protein g 13.9
- Fats g 67
- of which saturated fat g 39.03
- Fiber g 1.6
- Cholesterol mg 173
- Sodium mg 188
- Difficulty: Average
- Prep time: 60 min
- Cook time: 60 min
- Serving: 8
- Cost: Average
PRESENTATION
Semifreddo al caramello salato is the kind of dessert that gets everyone really excited. I mean, really. Right from the start, you feel that soft, chilled cream melting away—seriously good. Then, bam, you hit the crunchy biscuit at the bottom. It's a crispy surprise. Not your usual ice cream or pudding. Nope. It’s a spoonable treat that blends sweet and salty, and you'll just keep going back for more. The ricetta semifreddo al caramello salato is all about balance—the caramel sauce is rich and smooth, but the little hit of salt? It makes those flavors pop.
In Italy, people just love ending a meal with something like this. Why? Because it looks fancy on the plate but feels homey and fun. And the sauce? It drips down the sides, while the biscuit base holds it all together. Really, a feast for your eyes and taste buds. Not just for summer, semifreddo al caramello salato shows up anytime you want something cool with a touch of style. And look, some folks even swap it for a salted caramel cake when it gets colder. This dolce al caramello salato works in any season or gathering.
Honestly, if you’re after a no-bake hit that’ll wow your friends, this dessert is it. You get that moist cream, the little snap from the biscuits, and the gorgeous, golden caramel drizzle. It's special. Pair it with other dolci senza cottura for a spread, or let it steal the show solo. Either way, it’s hard to beat the look on people’s faces when you bring it out, all chilled and tender and glossy.
For anyone who loves their sweets with a twist, it’s pretty much a must. If you’re into ricette estive or want to try something that nails that mix of flavors and textures, this is it. Whether you're in the mood for a summer treat or a winter delight, this dessert brings a touch of Italy right to your table. And honestly? Can't go wrong with that.
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INGREDIENTS
- Ingredients for a 10 x 5 inch mold
- Caramel 2.5 oz (70 g)
- Fresh liquid cream 1 cup (240 g)
- Mascarpone cheese 2 cups (500 g)
- Fine salt 1 pinch
- for the cookies
- Caramel 2 cups (150 g)
- Type 00 flour 4 cups (500 g)
- Butter 1 ⅓ cup (300 g)
- Brown sugar ¼ cup (40 g)
- Fine salt to taste
- for the meringue
- Water 4 tbsp (60 g)
- Sugar 1 ¼ cup (235 g)
- Egg whites 0.3 cup (85 g)
- for garnish
- Caramel to taste
How to prepare Salted caramel semifreddo
To make the salted caramel semifreddo, start with the preparation of the cookie: in a mixer place the sifted flour, cold butter in pieces 1, a pinch of salt, and the brown sugar 2. Operate the blades for a few moments, just long enough to obtain a sandy mixture, transfer it to a bowl and pour in the caramel sauce 3,
knead by hand to gather all the ingredients 4 when you get a compact mixture, transfer it to a work surface, shape it into a loaf, cover it with plastic wrap 5 and let it rest in the refrigerator for about 30 minutes, until it is firm. After this time, roll out the dough with a rolling pin on a lightly floured work surface, creating a sheet about 1/5 inch thick 6.
Now cut 12 rectangular cookies measuring about 4.3 x 1.6 inches, 7 (be sure to set aside the remaining dough) and place them on a baking sheet lined with parchment paper 8 and bake the cookies in a preheated static oven at 340°F for 25 minutes (or in a ventilated oven at 320°F for 15 minutes). Once baked, remove the cookies from the oven and let them cool 9.
Take the leftover dough, place it in the mixer 10 to chop it coarsely 11, transfer the mixture to a baking sheet lined with parchment paper and bake at 340°F for 20 minutes, the time needed to make the crumbs crunchy creating a crumble, remove it from the oven and let it cool 12.
Now take care of the cream and start with the preparation of the meringue: In a heavy-bottomed saucepan, pour the sugar, add the water 13 heat over low heat to dissolve the sugar while stirring; when the syrup has formed and begins to boil, immerse the special thermometer 14, which will indicate the temperature to reach, that is 248°F. Meanwhile, start whipping the egg whites with a stand mixer fitted with a whisk at medium speed, the egg whites need to be well whipped 15 when the syrup reaches 248°F.
When the syrup has reached the above temperature, pour it in a thin stream into the egg whites 16, continuing to whip with the whisk until the meringue is completely cooled 17. Meanwhile, in a bowl place the mascarpone, incorporate the caramel sauce 18 and a pinch of salt, stirring with a spatula
then also add the cooled meringue 19. Separately, in a stand mixer fitted with a whisk or with an electric mixer, whip the fresh liquid cream to stiff peaks 20 and then gently incorporate it into the cream to avoid deflating it 21,
the cream is ready 22 you can assemble the semifreddo. Take a loaf pan measuring 10 x 5 inches with a side about 2.8 inches high, spread a layer of cream on the bottom 23 then cover the cream by placing the cookies side by side 24
continue with another layer of cream, smooth the surface well with the spatula 25 and finish with the cookies 26. Cover the dessert with plastic wrap 27 and place it in the freezer to set for at least two hours.
After the resting time, your semifreddo will be ready, to serve it, turn it over onto a serving plate and garnish it with the caramel sauce and the crumble (28-29), now you just have to enjoy your salted caramel semifreddo 30!