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Grana Padano

Semifreddo all'Italiana

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Preparation Meringa all'Italiana (Italian Meringue)

Weigh out 400 gr of sugar and pour it into a copper saucepan and add the water (photo 4), place on the stove and bring to 121° C – syrup (photo 5) will form.

Place the egg whites and the remaining 100 gr of sugar in the Planetary mixer and begin to whip; trickle in the hot syrup and continue whipping until cooled. A cream of very foamy and glossy aspect will form (photo 6).

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Composition Semifreddo

1250 gr Whipped cream
750 gr Confectioners'Custard
375 gr Meringa all'italiana
125 gr Crushed hazelnut nougat

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Lightly mix the meringue with the confectioners'custard (photos 7 & 8), then still mixing lightly, add the nougat (photo 9) and finally the cream (photo 10).
Fill the moulds (photo 11) and quick-freeze.
12 to 14 servings.

This recipe is from Luca Caviezel’s book (Scienza e tecnologia del semifreddo artigianale).


Confectioners´ Custard


1 Lt milk
260 gr granulated sugar
280 gr egg yolks
60/ 80 gr flour
2 gr salt
1 vanilla pod


  • Bring the milk with the vanilla to a boil (photo 13).
  • Beat the egg yolks with the sugar, flour and salt well (photos 14 & 15).
  • Add the milk and mix with a whisk.
  • Simmer until it reaches a creamy consistency.


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