Cooking with Manuela: Two-Layer Raspberry, Nutella and Hazelnuts Semifreddo

This refreshing semi-frozen dessert combines a creamy Nutella and crunchy hazelnuts layer,

topped with a tangy raspberry layer,

all covered with a drizzle of hot chocolate and a sprinkle of chopped hazelnuts.

Last minute Mother's Day gift idea, right from your kitchen!

Happy Mother's Day! I hope you are enjoying a super special and love-filled weekend.

Here is an amazing dessert idea that will show your mom how special she is.
This heart-shaped semi-frozen dessert is simply delicious. One layer of rich and creamy Nutella and crunchy hazelnuts, topped with a chilled and tangy raspberry layer. And you can get creative with the decoration: drizzle this dessert with a little (... or a lot!) of hot chocolate, a spoonful of chopped hazelnuts. And why not, some fresh organic raspberries on the side!
And yes! As most of my other recipes, this is also quite easy to make, and you only need few ingredients that I'm sure you have in your kitchen right now. It just takes a bit of time for the layers to chill and set in the freezer. The good thing, you can prepare it ahead of time, and have it ready in the freezer for your special occasion. Trust me, all the waiting is well worth it!

Note: to make this semifreddo I used heart-shaped silicone molds, 3 inches wide, half cup capacity each. With the ingredients listed below, you end up with 12 small servings. You can also use regular, round cups to store the semifreddo in the freezer, and make bigger servings if you prefer.

Here are other ideas for a Mother's Day gift right from your kitchen.
Frozen meringue cups drizzled with hot chocolate

Or you can surprise your mom with other beautiful handmade edible bouquet of roses:
Apple roses:

I'm sure your mom will be so happy with any of these deliciously beautiful dessert.

Made with love :-)

Ingredients: to make 12 small (1/2 cup) heart-shaped cups

4 egg yolks, divided
2/3 cups (150 gr) sugar, divided, plus one tablespoon
12 fl oz (350 ml) of whipping cream, divided
6 oz (170 gr) organic raspberries
1/3 cup (100 gr) of Nutella, or other chocolate spread, plus some to drizzle on top for decoration
1/2 cup (2.5 oz, 70 gr) of chopped hazelnuts

Preparation time: 30 minutes, plus at least 2 hours in the freezer
Directions:
1. Start by preparing the raspberry layer. Bring a pan of water to a boil. In heat-safe bowl, whisk together 2 egg yolks with 1/3 cup (75 gr) of sugar.

2. When the water boils, turn the heat to medium-low, and place the bowl on top of the pan. Whisk for about 4 minutes. Remove the bowl from the simmering water, and let it cool off.

3. Puree the raspberries in a food processor, with one tablespoon of sugar, and mix in the egg and sugar mixture.

4. Whip 6 oz (175 ml) of cream to soft peaks. Add to the bowl, and fold gently.

5. Spoon the mixture in silicone cups filling them halfway to the top. My cups are 1/2 cup in capacity. So I add a quarter of a cup to each, and used exactly 12 cups (filled halfway).
Place in the freezer for about 45-60 minutes until set.

6. For the nutella layer: in a heat-safe bowl, whisk together the two remaining egg yolks and 1/3 cup of sugar. Place the bowl over simmering water again, and whisk.

7. After 2 minutes, add the nutella and whisk for two more minutes.

8. Remove from the heat, add the chopped hazelnuts (save some to sprinkle on top at the end), and mix. Let it cool off.
9. Whip the remaining 6 oz of cream. Fold gently in the nutella mixture.