I always feel a genuine sense of accomplishment (and a little bit of pride) when I bake something new, and it turns out beautifully. This isn’t always the case, so I’ve developed a habit of involuntarily cringing just a little bit before mustering the courage to peek at the final product.

The by product of experimenting a lot is wasting a lot. It puts me in a foul mood. Last year I was dead-set on creating a caramel recipe that didn’t use corn syrup, but all I succeeding in doing was wasting about 5 pounds of butter, and 3 gallons of rich whole whipping cream. Let’s not even mention the sugar!
Based on the preparation of this Semifreddo, I feared this new venture would turn out like my many batches of experimental caramel. Fortunately, my first impressions were defeated, as this beautiful confection goes from a hot liquid mess to a beautifully constructed cake that tastes as smooth as it does light and airy. Competing flavors are balanced together harmoniously, while this dessert makes an excellent companion on a hot summer’s day.

Peanut Butter-Chocolate Semifreddo


Though this dessert takes a bit of advance planning, (a minimum of 5 hours to set in the freezer) make sure to consume this dessert in the day following completion. Though the link suggests it will be good up to three days, I found to enjoy it best in the first 24 hours.
One year ago: Climbing Trees, Extraordinary Lemon Tart
Two years ago: A Family Favorite, Banana Blueberry Muffins
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