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Maraschino Cherry Semifreddo Recipe

Maraschino Cherry Semifreddo Recipe

Do you want a fresh Italian dessert that looks as beautiful as it tastes? Follow this elegant, simple recipe for Maraschino Cherry Semifreddo by Chef Lindsey Farr. Farr is an Executive Pastry Chef in New York City for Iron Chef Marc Forgione. Her sugary creations can be found at Restaurant Marc Forgione and Peasant.

[[ recipeID=recipe-8kf6x0b7e, title=Maraschino Cherry Semifreddo ]]

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  • Taylor Markarian
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Maraschino Cherry Semifreddo

Freezes overnight

Servings: 10 slices

Keywords: Dessert, cherry, cherries, maraschino, semifreddo, pistachio

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins


For the Semifreddo

  • 75 grams (2.6 oz) sugar
  • 180 grams (6.3 oz) egg whites
  • 150 grams (5.3 oz) sugar
  • 45 grams (1.6 oz) water
  • 14 oz Rex Maraschino Cherries
  • 10 grams (0.35 oz) lime juice
  • 337 grams (11.9 oz) heavy cream, whipped to soft peaks

For the Pistachio Crunch Topping

  • 2 whole eggs
  • 230 grams (8.1 oz) sugar
  • 1 pinch salt
  • 25 grams (0.09 oz) baking powder
  • 31 grams (1.1 oz) flour
  • 4 grams (0.14 oz) vanilla
  • 75 grams (2.65 oz) Sanniti pistachios, whole untoasted


  1. Line a 9 in x 11 in baking sheet with parchment. This will make removing the semifreddo easier! Place your prepared pan in the freezer.
  2. Strain the Rex Maraschino Cherries from the juice. Reserve the cherry syrup from the jar, set aside.
  3. Chop the maraschino cherries until they are in pieces about the size of peas.

Make an Italian Meringue

  1. In the bowl of a stand mixer, whisk egg whites until foamy and begin adding in the 75 g sugar.
  2. Combine 150 g sugar with 45 g water in a small sauce pot fitted with candy thermometer.
  3. Begin heating your sugar and water over high heat and cook until it reaches 238°F. Carefully remove the thermometer from the syrup.
  4. Increase the speed on the mixer until high. Slowly pour the syrup down the side of the bowl into the whipping whites.
  5. Whisk the Italian meringue on high. Do NOT over-whip. Whisk together the reserved cherry syrup and the lime juice and slowly pour the mixture into the Italian meringue. Stop the mixer.
  6. Separately, whip the heavy cream. Once whipped, add the meringue and the chopped cherries.
  7. Pour directly into frozen baking pan and freeze.

Make the Pistachio Crunch Topping

  1. Preheat oven 350°F.
  2. In the bowl of a stand mixer, beat the eggs with the sugar until light and fluffy. Separately, whisk together salt, baking powder and flour. Add this mixture to the egg foam and beat well. Next, beat in the vanilla.
  3. Line two baking sheets with parchment paper. Spread out the pistachios on the baking sheet. Pour egg foam over the pistachios, making several sections (not one big sheet or it won’t bake evenly in the center).
  4. Bake in preheated oven until dark, golden brown in the center. Allow to cool. Break into pieces.

Semifreddo Assembly

  1. Place the pistachio crunch pieces on top of the cooled meringue. Work quickly so that the semifreddo doesn’t begin to thaw.
  2. Freeze semifreddo overnight.
  3. Use a hot knife to cut around the outside of the semifreddo and remove it from the sides of the pan. Use a spatula to lift the semifreddo out and place on a cutting board. Cut in half length-wise and stack one half on top of the other. Place back in the freezer for several more hours. Cut into slices and serve!