I made this ‘Semifreddo’ (Frozen Mousse) in the same method as the filling of my Super Easy ‘Tiramisu’. Preparing ingredients in 3 mixing bowls in this particular order, you don’t need to clean the electric mixer or whisk until you finish the whole process.

Cake Tin

1L Capacity Loaf Tin


Bowl 1
2 Egg Whites
2 tablespoons Caster Sugar

Bowl 2
200ml Thickened Cream

Bowl 3
2 Egg Yolks
2 tablespoons Caster Sugar
1 tablespoon Rum
1/2 cup Sweetened Chestnut Paste

1/4 cup Rum Steeped Sultana Raisins
*Note: You can add some chopped Marrons Glacés as well

  1. Lightly oil a loaf tin and line with plastic food wrap. *Note: If the film of food wrap is thin, I recommend to place a long piece of baking paper first, under the film, so that it would be easier to take Semifreddo out.
  2. To make Chestnut Mousse, prepare three mixing bowls.
  3. Bowl 1: Using the electric mixer or whisk, beat Egg Whites until stiff peaks form. Gradually add Caster Sugar, and beat until combined well.
  4. Bowl 2: Using the same electric mixer, whip Cream. Do not worry some Egg White gets in the Cream as you will mix everything together later.
  5. Bowl 3: Place Egg Yolks in the bowl. Add Caster Sugar and beat using the same electric mixer until pale and thick. If it’s difficult, add Rum as well, then beat. Add Sweetened Chestnut Paste and Rum (if you haven’t added it yet), and mix well. Add Rum Steeped Sultana Raisins. You may wish to add chopped Marrons Glacés as well.
  6. Fold the whipped Cream into the Egg Yolk mixture, then gently fold in Egg Whites. Pour it into the prepared tin, smooth the surface, cover with food wrap and leave it in the freezer for several hours until firm.
  7. Before you serve, I recommend to chill the serving plate in the fridge. To serve, unwrap and turn onto the chilled serving plate, and remove the plastic film. This Semifreddo should be soft enough to cut into serving pieces.