No-bake

Arequipe Semifreddo

A sliceable frozen dessert with ripples of arequipe and toasted pecans, no ice-cream machine needed.

◷ 25 min + freezeYield: 8 servingsMedium

Ingredients

  • 3 large egg yolks
  • 70 g sugar
  • 250 ml heavy cream
  • 1 tsp vanilla
  • 180 g arequipe
  • 60 g toasted pecans, chopped
  • Pinch of salt

Method

  1. Line a loaf pan with plastic wrap, leaving overhang.
  2. Whisk yolks and sugar over barely simmering water until pale, thick and hot, about 5 minutes. Cool.
  3. Whip cream and vanilla to soft peaks, then fold into the yolk mixture.
  4. Layer the mixture in the pan with spoonfuls of arequipe and pecans. Swirl once or twice.
  5. Freeze at least 6 hours. Unmold and slice with a warm knife.
Arequipe noteWarm the arequipe briefly so it ribbons through the semifreddo instead of forming hard clumps.
Keep the jar open

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