Grisons Nut Pie

Total time: 4hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 342 Kcal, 5g Protein, 25g Carbohydrates, 24g Fat


  • 1 fresh egg yolks
  • 0.5 vanilla pod ', cut open lengthways, seeds scraped out
  • 1 tsp. sugar
  • 2 tbsp. Bündner Röteli (liqueur) or cherry schnapps
  • 1 fresh egg whites
  • 1.8 dl full fat cream, whipped until stiff
  • 0.5 Engadine nut tart (ca. 225 g)
  • Utensils
  • Für eine Cakeform (ca. 20 cm) mit wenig Öl bestrichen und mit Klarsichtfolie belegt

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  • In a bowl, beat the egg yolk and sugar until light and frothy, stir in the vanilla and Röteli. Carefully fold the cream into the mixture. Beat the egg whites until stiff, add the sugar, continue beating until the egg whites turn glossy and carefully fold into the mixture. Spoon the mixture into the prepared cake tin, cover and freeze for about 4 hours.
  • Servieren:

    Semifreddo auf ein Brett stürzen, Folie entfernen. Semifreddo in Tranchen schneiden, mit je einem Stück der Bündner Nusstorte anrichten. Nach Belieben mit frischer Zitronenmelisse oder getrockneten Kirschen (z.B. Fine Food Bing Cherries) servieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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