![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-3.png)
What $30.34 buys you. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-7.png)
Hernandez preps all of his ingredients before putting the semifreddo together. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-6.png)
Hernandez cooks the sugar, using a candy thermometer to ensure it reaches the proper temperature. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-5.png)
Hernandez separates the eggs by hand. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-8.png)
Hernandez whips the eggs until they form thick ribbons. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-4.png)
Hernandez sprays the mold with cooking spray then covers it with plastic wrap so the semifreddo can be easily removed. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-9.png)
Pouring strawberry semifreddo into a mold. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-10.png)
Hernandez tops the strawberry semifreddo with a layer of vanilla. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-11.png)
After he adds a third layer of chocolate, Hernandez tops the semifreddo with pistachio praline. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-12.png)
Neapolitan-inspired semifreddo topped with pistachio praline. Photograph by Kelly DiNardo
![Frugal Foodie: Douglas Hernandez](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Picture-13.png)
Serving a single flavor of semifreddo? Serve it in martini glasses. Photograph by Kelly DiNardo