This semifreddo is quite possibly the most elegant dessert I've ever created. The lemon and olive oil flavors just go so well together and the frozen, mousse-like texture is so luxurious. This might just be the ultimate, make-ahead summertime dessert. Thank you so much to Filippo Berio for sponsoring this post. All thoughts and opinions are my own. I have been a long time fan and avid user of their delicious line of products so it is a true honor to be partnering with them to bring you this lemon olive oil semifreddo recipe!
So what is a semifreddo?
A classic Italian dessert, Semifreddo means half-cold or half-frozen in Italian, and although this is totally frozen after 8 hours in the freezer, the combination of lemony olive oil custard, whipped mascarpone cream, and whipped egg whites gives it a light, ethereal texture straight out of the freezer. It's pretty much magic. Delicious magic. Once you try this lemon olive oil semifreddo recipe, I think you'll be hooked! And the flavor variations are only as limited as your imagination.
Olive Oil in a dessert, you say?
Yes! Absolutely. Olive Oil is so delicious in desserts, ice cream and gelato, baked goods, and paired with fruit. I chose to use Filippo Berio's Organic Extra Virgin Olive Oil for this lemon semifreddo recipe because of its fresh, herbaceous aroma and intensely fruity flavor profile. Using organic ingredients is something I try to do as much as possible in my kitchen and I appreciate that Filippo Berio offers a certified organic option.
I sneak olive oil into the custard, the cream mixture, and into the crust! This semifreddo is truly a celebration of olive oil.
The extra virgin olive oil can really stand up to the lemon and vanilla flavors and it lends a fruity taste and luxuriously creamy texture and mouth-feel to this dessert. It is indescribably good! You'll just have to make it and see for yourself.
How do I make lemon olive oil semifreddo?
I've included step-by-step photos of the lemon olive oil semifreddo recipe process, as there are a few steps, but they are not difficult. You are essentially making a mousse, which involves three separate whipped mixtures that you will fold together at the end and freeze.
Here's what you will need:
- Eggs (whites and yolks separated)
- sugar
- Filippo Berio organic extra virgin olive oil
- lemon juice and zest
- vanilla bean paste
- heavy cream
- mascarpone cheese (you could easily use cream cheese as a swap)
- almond biscotti
- toasted, sliced almonds
Optional almond crunch topping
If you want to be extra fancy, make this 2 ingredient almond crunch to top your semifreddo. It's just a quick, basic candy. Just combine sugar and water in a saucepan, bring to a boil and cook for 7-8 minutes until deep amber color. Pour over toasted almonds and let cool to room temperature. It takes minutes to cool and trust me, you won't be able to stop snacking on it! I like to serve it and some crumbled biscotti alongside this semifreddo for a nice textural contrast to the silky creaminess.
Can semifreddo be made in advance?
Yes! This delightful dessert can be made days ahead! Just prep it and forget it until you're ready to pull it from the freezer and wow your family and friends. Trust me, there will be lots of ooh's and ahh's and compliments coming your way! And won't you feel so comforted knowing this is waiting in your freezer whenever the craving strikes?
Step-by-Step Semifreddo Recipe

Lemon Olive Oil Semifreddo with almond biscotti crust
This Lemon Olive Oil Semifreddo recipe with almond biscotti crust is delicious & elegant. Easily made days in advance & sure to wow your family & friends.
- Total Time: 9 hours
- Yield: 1 9x5 semifreddo
Ingredients
For the almond biscotti crust:
- 4 almond biscotti cookies
- ½ cup toasted sliced almonds
- 2 tablespoons Filippo Berio organic extra virgin olive oil
- zest from one lemon
For the lemon olive oil custard:
- 4 egg yolks
- ½ cup sugar
- ½ cup lemon juice
- ½ cup Filippo Berio organic extra virgin olive oil
- 1 teaspoon vanilla bean paste
- zest from one lemon
For the mascarpone cream mixture:
- 8 ounces mascarpone cheese
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 2 tablespoons Filippo Berio organic extra virgin olive oil
- 1 teaspoon vanilla bean paste
- zest from one lemon
For the egg white mixture:
- 4 egg whites
- 2 tablespoons sugar
For the almond crunch topping:
- 1 cup toasted, sliced almonds
- 1 ⅓ cups sugar
- ⅔ cup water
Instructions
To make the crust:
- First, line a 9x5 inch loaf pan with plastic wrap so that it overlaps on all sides. You will use this overlap to cover the top later, so make sure you have enough.
- Place biscotti, lemon zest, and almonds in food processor fitted with steel blade. Pulse until you have coarse crumbs. Drizzle in olive oil and mix until you have damp crumbs.
- Place this mixture in the bottom of plastic lined loaf pan and press down to make an even layer. Set aside.
To make lemon olive oil custard:
- Bring a sauce pan with about 2 inches of water to a simmer.
- Meanwhile, in a heat proof bowl (I use metal), whisk egg yolks, sugar, lemon juice, ½ cup olive oil, vanilla bean paste, and zest until creamy and combined.
- Place this bowl over the gently simmering water, but do not allow the bowl to touch the water. Whisk constantly and vigorously for about 5 minutes until the mixture becomes frothy and an instant read thermometer reads 170 degrees F.
- Remove from heat and place bowl on a towel for stability, and using a hand mixer, beat on high speed for about 7 minutes until bowl is cool to the touch and custard has doubled in volume and become very creamy and pale.
- Set this bowl in the refrigerator.
To make the mascarpone cream:
- Place mascarpone, sugar, lemon zest, 2 tablespoons olive oil, and vanilla bean paste in a mixing bowl and beat with hand mixer until very creamy and light.
- Add 1 cup cold heavy cream and continue beating until fluffy and light like whipped cream.
- Place this bowl in the refrigerator.
- Finally, using a clean bowl and clean beaters (you can also do this by hand), whisk egg whites until very light and foamy. Add two tablespoons sugar and continue whisking/mixing until egg whites are fluffy and hold soft peaks.
Bring it all together
- Bring all three bowls together. Divide the egg whited evenly between the custard and mascarpone mixture.
- Using a rubber or silicon spatula, gently fold the whites into each mixture until mostly combined but you still see streaks of white.
- Then, add cream mixture to yolk mixture and continue to fold and gently stir until all combined. Be gentle so you don't deflate all of the air we just worked so carefully to incorporate.
- Once you have a creamy, cohesive mixture, transfer to loaf pan, carefully cover with plastic, and stash in the freezer for 8 hours.
To make almond crunch
- On a parchment or silicon/silpat lined baking tray, place 1 cup toasted, sliced almonds and spread into a thin circular layer about 7 inches in diameter leaving some spaces in between.
- Place water and sugar in saucepan over medium high heat.
- Bring to boil without stirring. Allow to boil for 6-7 minutes until deep amber/golden in color.
- As soon as your sugar is deeply golden, remove from heat and very carefully pour over almonds. Working quickly, move pan from side to side to spread sugar. Don't worry if all the almonds don't get covered. Leave to sit until hardened then break or chop into pieces.
Serving
When ready to serve the semifreddo, remove from freezer and unwrap the plastic from the top. Invert onto a platter, lift off loaf pan and remove plastic wrap.
Slice with a sharp knife and serve immediately with optional crumbled biscotti and almond crunch topping.
Notes
If you are totally opposed to using raw egg whites, feel free to leave them out. You will still get a wonderful, light and creamy semifreddo with just the custard and cream mixtures. I just like the added lightness they give. and of course it's nice to use up all of the egg and not have extra whites lying around.
If you don't have vanilla bean paste, use the seeds from one vanilla pod, or simply use pure vanilla extract. I just love the little black flecks in the pale yellow custard.
When working with egg whites, it is very important to use a clean bowl and clean whisk/beaters. If you introduce any fat to the whites, they will never whip.
Make sure to zest your (clean) lemons before you slice and juice them.
If making this in advance, I wouldn't go more than a week. And make the almond crunch topping no more than a day ahead as the humidity will cause it to soften a bit over time.
- Prep Time: 60 minutes
- Cook Time: 8 hours freezing
- Category: ice cream, frozen dessert
- Cuisine: Italian
Mairi says
I am at the lemon custard stage.
In the ingredients, it mentions 1/2 cup olive oil but nowhere in the making of the custard does it say to add it. So I added it with the other ingredients to the Bain Marie but I am not getting frothy or ‘pale and creamy’. I guess this is because the addition of the 1/2 cup olive oil had changed the consistency of the custard….. but then where am I supposed to add it…?
anita | wild thistle kitchen says
Nope, you added it correctly. It will get pale and creamy during the off-heat mixing as it cools.