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Semifreddo dessert by Pilu restaurant

Pilus Semifreddo

Preparation time
Cooking time

al torronicino, pistacho cake and yuzu sorbet

An off-dry or slightly sweet wine like a Moscato will complement the sweet elements and nutty richness of the semi freddo. The golden rule when matching wine with desserts is to make sure that the wine is as sweet as or slightly sweeter than the dish.


2 egg whites

165g sugar

50ml water

200ml cream

40g hazelnuts

40g almonds

60g pistachio

10g candied fruit (mandarin would be ideal)

85g honey, warmed

Pistachio cake

125g pistachios

125g plain flour

1tsp baking powder

½ tsp bicarb

½ tsp salt

85g butter, softened

175g castor sugar

2.5 egg whites

1 vanilla bean, scraped

1 tbs amaretto liqueur

125ml milk

50g yoghurt

Orange tuile

75g butter, softened

75g sugar caster

75g flour plain

75ml egg whites

Zest from 1 orange

Yuzu sorbet

250g yuzu fruit puree

500ml water

250g caster sugar

50g dextrose

8g neutrose stabiliser

Recipe by Frederico Porceddu + Luke Papalia

Photography by John Paul Urizar

Styling by Michaela Le Compte


Slightly toast the nuts and crush them roughly in small chunks.  Combine the sugar and water in a medium pot. Put on heat and bring to 115°C.

Whisk egg whites in a mixer until soft peaks form. Slowly drizzle the hot sugar mixture into the egg whites whilst whisking.  Whisk on high speed until the meringue cools.

Whip the cream to soft peaks.  Gently fold the cream into the meringue.  Add the nuts, candied fruit and warm honey.

Put the mixture into moulds and freeze until ready to be served.

Pistachio cake

Place pistachios in a food processor and pulse into fine crumbs. Mix together with the dry ingredients.

Whisk butter and sugar together in the mixer until fluffy, pale and creamy. Add the egg whites and beat until well combined.  Pour in the yoghurt, vanilla and amaretto liqueur.  Add the dry ingredients, and gradually add the milk.

Spread the mixture evenly onto a flat tray and bake at 160°C for 10 minutes.

Orange tuile

Whisk butter and sugar together in the mixer until fluffy, pale and creamy.  Continue whisking and gradually add the egg whites.  Add the flour and orange zest.

Spread a thin layer of the mixture onto a flat tray and bake at 150°C for 8 minutes or until golden in colour.

Yuzu sorbet

Bring the yuzu fruit puree to boil with 250ml of the water and 150gm of the sugar.  Mix the remaining water and sugar with the dextrose and neutrose then add to the boiling yuzu puree and keep simmering for 5 minutes.

Store in freezer