Vanilla, hazelnut and maple semifreddo

Semifreddo literally translates into ‘half frozen’. A cousin of ice cream, it is moulded and sliced rather than churned and scooped. A perfect dessert solution for large numbers, its simplicity belies its deliciousness, earning it a must-have spot on any summer dessert menu.










  • 150g gingernut biscuits
  • 50g butter, melted
  • 500ml thickened cream
  • 100g unsalted butter
  • 200ml Queen Professional 100% Pure Canadian Maple Syrup (135772)
  • 6 large egg yolks and 3 egg whites
  • 2 teaspoons Queen Professional Organic Vanilla Bean Paste (53772)
  • ½ teaspoon sea salt
  • 125g whole blanched hazelnuts, roasted and roughly chopped
  • Roasted hazelnuts and maple syrup, to serve


1. To prepare the base

Line a 1.8L loaf tin with baking paper or cling film. Blitz the gingernuts in a food processor until you have a fine crumb. Add the melted butter, pulse until combined and the consistency of wet sand. Press into the base of the prepared tin to form a thin even layer. Refrigerate until required.

2. To make the semifreddo

Whisk the cream until you have soft to medium peaks and set aside in the fridge. Melt the butter in a small pan over medium heat until golden nutty brown, swirling occasionally, about 5-7 minutes. Heat the Queen Professional 100% Pure Canadian Maple Syrup (135772) in a small pan and simmer for 2 minutes. While the maple syrup is heating, put the egg yolks into the bowl of an electric mixer and beat on high for 4-5 minutes, until pale and thickened. With the mixer running on medium-low, very slowly pour the warm maple syrup into the egg mixture, followed by the brown butter, and Queen Professional Organic Vanilla Bean Paste (53772). Keep beating the semifreddo for about 4-5 minutes, until cooled and thickened. 

Fold in the whipped cream, sea salt and hazelnuts. Whisk the egg whites to a stiff peak and fold gently through the semifreddo mixture. Spoon over the gingernut base, cover with clingfilm and freeze overnight. 

3. To serve

Unmould from the tin and slice into portions then plate. Let the semifreddo sit at room temperature for a couple of minutes to soften slightly before garnishing and serving with roasted hazelnuts and maple syrup (the ambient temp will dictate this step).

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