steps to prepare award winning Toffee macadamia chocolate semifreddo

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Toffee macadamia chocolate semifreddo. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Toffee macadamia chocolate semifreddo is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Toffee macadamia chocolate semifreddo is something that I’ve loved my entire life.

Table of Contents


  • 225g (1 cup) white sugar
  • 80ml (1/3 cup) water
  • 200g unsalted macadamia nuts
  • 2 eggs
  • 4 egg yolks
  • 215g (1 cup) caster sugar
  • 1 x 600ml thickened cream
  • 30g (1/4 cup) cocoa powder
  • 100g dark chocolate, coarsely chopped


  • Step 1
    Line the base and sides of an 11 x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang.
  • Step 2
    Line a baking tray with non-stick baking paper. Combine the white sugar and water in a heavy-based saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5-7 minutes or until golden. Reduce heat to low. Add the macadamia nuts and cook, stirring, for 1-2 minutes or until nuts are well coated in toffee mixture. Pour over the lined tray. Set aside for 15 minutes or until the toffee is set. Coarsely chop.
  • Step 3
    Meanwhile, use an electric beater to whisk eggs, egg yolks and caster sugar in a heatproof bowl for 2 minutes or until light and fluffy. Place over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and continue whisking for 6-8 minutes or until mixture is thick and pale. Remove from heat and whisk for a further 2 minutes or until cool.
  • Step 4
    Use a clean electric beater to whisk together the cream and cocoa powder in a bowl until soft peaks form. Gently fold in the egg mixture, chocolate and one-third of the macadamia mixture. Pour into the prepared pan. Cover with plastic wrap and place in the freezer for 6 hours or until set.
  • Step 5
    Remove the semifreddo from the freezer and set aside for 2-3 minutes to soften slightly. Turn out onto a serving platter and top with the remaining macadamia mixture to serve. For a quick and easy way to break up the macadamia toffee, place it in a sealable plastic bag and pound with a rolling pin.

So that’s going to wrap it up for this exceptional food Toffee macadamia chocolate semifreddo recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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