The New York Times once referred to semifreddo as "ice cream's chic, Italian cousin." These kindred desserts are both frozen, contain heavy cream, and are often made with a custard base ...

Semifreddo is a delicious cross between ice cream and mousse. It melts in the mouth and never fails to impress but can be made well in advance to take the pressure off at a dinner party.

This is a delicious favourite that will never go out of fashion. My individual take on semifreddo is to add yoghurt, which gives a delightful, unexpected tang (and you can then kid yourself that ...

Cut the strawberries in half and cook with 60g of the sugar, 2 teaspoons water and a teaspoon of the vermouth. Cook for 5 minutes then blend to a puree. Place the remaining sugar, vermouth, eggs ...

This dessert is light, creamy and easy to make and can be prepared well ahead of time. Just whip it out of the freezer 10 minutes before slicing or scooping. I like to add a little extra Grand ...