What $30.34 buys you. Photograph by Kelly DiNardo
Hernandez preps all of his ingredients before putting the semifreddo together. Photograph by Kelly DiNardo
Hernandez cooks the sugar, using a candy thermometer to ensure it reaches the proper temperature. Photograph by Kelly DiNardo
Hernandez separates the eggs by hand. Photograph by Kelly DiNardo
Hernandez whips the eggs until they form thick ribbons. Photograph by Kelly DiNardo
Hernandez sprays the mold with cooking spray then covers it with plastic wrap so the semifreddo can be easily removed. Photograph by Kelly DiNardo
Pouring strawberry semifreddo into a mold. Photograph by Kelly DiNardo
Hernandez tops the strawberry semifreddo with a layer of vanilla. Photograph by Kelly DiNardo
After he adds a third layer of chocolate, Hernandez tops the semifreddo with pistachio praline. Photograph by Kelly DiNardo
Neapolitan-inspired semifreddo topped with pistachio praline. Photograph by Kelly DiNardo
Serving a single flavor of semifreddo? Serve it in martini glasses. Photograph by Kelly DiNardo
