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Cherry and Chocolate Crumble Semifreddo

8 Servings

20 minutes plus freezing

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This frozen dessert is impressive not only in how quickly and easily it comes together but also in how elegant the speckled, mosaic-like slices look when plated. The semifreddo is rich yet light in flavor, with both creaminess and crunch, and it can be made well in advance. Fresh or frozen (thawed) pitted sweet cherries work equally well. We roughly chop the cherries, then briefly steep them in amaretto or kirsch (balsamic vinegar is excellent, too), plus almond or vanilla extract. Thin, snappy-crisp chocolate cookies are the type to use here. We especially liked Tate’s Bake Shop double chocolate chip cookies. If you like, serve the slices with chocolate sauce. To make it easy to get the semifreddo out of the pan, we line it with plastic wrap. Sprinkling the pan with water keeps the plastic in place.



20 minutes

plus freezing


  • 2

    cups pitted fresh or thawed frozen sweet cherries, roughly chopped

  • 2

    tablespoons amaretto OR kirsch OR balsamic vinegar

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Mary W.
November 10, 2023
How much of the cookie crumbs?
I made this dessert today - and it is delicious. However, I was unsure about the cookie crumbs. I wish I had weighed the cookies first - sigh. I whizzed about half a 9 ounce package in the FP and it did not look like a sufficient amount, so I whizzed the rest of the package. When constructing the layers, I used 2/3 cup of crumbs per layer which equaled the 2 cups called for. Yes, I have leftover crumbs. My husband and I decided that next time the top and bottom layers should have very little, maybe a thin layer but the middle should have much more. This way, the crumbs won't fall off the top or bottom but the middle will have a noticeable amount. It's always fun to play with recipes!