Catherine Fulvio cooks up a delicious chocolate treat


  • 390 ml double cream
  • 300 ml mascarpone
  • 4 tblsp candied orange peel
  • 100 g dark chocolate chips
  • 85 g caster sugar
  • 4 tblsp orange liquer (e.g. orangello)
  • for the sauce:
  • 100 g dark chocolate, chopped finely
  • 3 tblsp double cream
  • 2 tblsp orange liquer (e.g. orangello)
  • to serve:
  • orange segments, mint leaves and icing sugar


  • To make the semifreddo:
  • Line a 1kg loaf tin (19cm x12xm x 9cm) with plastic wrap.
  • Whisk the cream, mascarpone, orange liquer and the sugar to form soft peaks.
  • Fold in the candied orange and the chocolate chips. Pour into the loaf tin and smooth the top.
  • Freeze for one hour uncovered and then cover with plastic wrap. This can be frozen for up to three weeks.
  • For the sauce:
  • Gently heat the cream and orange liquer. Then remove from the heat and stir in the chocolate. Serve warm.
  • To serve:
  • Thaw the semifreddo in the fridge for 1 hour. Then remove from the tin and peel off the wrap. Place on a presentation platter. Drizzle with the orange chocolate sauce. Decorate with orange segments, mint leaves and a dusting of icing sugar. Serve in slices.

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