Mascarpone Semifreddo with Extra Virgin Olive Oil and Candied Pistachios

Prep TIme: 30 Minutes

Freeze Time: Minimum 3 hours / Overnight 

For when it’s too hot to even think about taking out the ice cream machine. The most important thing to keep in mind with this recipe is ensuring the Mascarpone is at room temperature so that it blends in nicely with the egg mixture.


½ cup + ¼ cup + 1tbsp White Granulated Sugar

5 Eggs, separated

¼ cup of your favorite citrusy liqueur

1 500g Tub Emma Mascarpone, room temperature

Zest of 1 Lemon

½ cup Emma Extra Virgin Olive Oil

½ cup Pistachios, hulled


  1. In the bowl of a stand mixer fitted with the paddle attachment, blend ½ cup of sugar and the egg yolks on high until pale and double in size, approximately 5 minutes. Lower the speed to stir in the liqueur and the lemon zest, then scrape down the sides of the bowl.

  2. Then, fold in the mascarpone and mix on medium until smooth. Transfer to another large bowl and set aside.

  3. In the cleaned (and dried) bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until frothy. Add a ¼ cup of sugar and continue whisking until the mixture forms stiff peaks, approx. ____ minutes. Reserve a heaping scoop of the egg whites and set it aside in another bowl.

  4. Working in batches, gently fold the whipped egg whites into the mascarpone mixture, taking care not to let too much of the air deflate. Transfer to a loaf pan lined with parchment paper.

  5. Drizzle in the olive oil and swirl through the mascarpone mixture with the tip of a knife.

    Freeze for approximately 3 hours.

  6. In the meantime, toss the reserved egg whites with the pistachios and the remaining 1 tbsp of sugar and bake at 200° F for approximately 20 minutes. Let them cool completely before chopping and sprinkling over top of the semifreddo.

    Serve sliced with an extra drizzle of olive oil.


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