A semifreddo is semifrozen dessert, and can typically include ice-cream cakes, and semifrozen custards. When entertaining at home, a semifreddo is a fantastic dessert option because you can make it even a couple of days before, and then just slice, garnish, and serve when needed.
I used to make this type of dessert quite often, but for some reason I just haven’t made a semifreddo in a couple of years. Earlier this summer though, I had a couple of dinners we were hosting within a couple of days of each other, and I was looking for menu ideas that would work for both to simplify things.
When I came to the dessert course, I realized something frozen would be ideal as it was exceptionally warm at the time, so I decided a semifreddo was in order. I liked this dessert so much in fact, I made it a couple more times over the summer, sometimes doubling the recipe if I was serving a large group.
This dessert is creamy smooth with the addition of mascarpone cheese and whipped cream, though the coffee dipped sponge cookies add some needed texture. Include the flavor combination of chocolate and coffee, and how could you possibly go wrong?
I am, and always have been a tremendous fan of Tiramisu, so I decided to turn my basic Tiramisu recipe into a semifrozen one. This recipe keeps well in the freezer for a couple of weeks if wrapped well, and is a pleasant change from the traditional recipe.
To serve, I just cut into serving sized portions, and then garnish with a dollop of whipped cream and shaved chocolate. In the photo, I doubled the recipe and made it in a large rectangular pan and cut the tiramisu into squares instead of slices.
- 250 gr. (1 Cup) Mascarpone Cheese At Room Temperature
- 1 Cup Whipping Cream
- 4 Eggs, Separated
- 1 1/2 Cup Espresso Coffee, Cooled
- 1/2 Cup Sugar
- 1/3-Cup Brandy, Marsala, or Rum
- 12 Savoiardi Cookies (Ladyfingers)
- 1/3 Cup Dark Chocolate Cocoa
- 1/2 Cup Dark Chocolate, Shaved, Divided
- Sweetened Whipped Cream
- Beat the 4 egg yolks until light, and then slowly beat in 1/2 cup of sugar, then the mascarpone cheese.
- In a separate bowl, beat the egg whites until stiff.
- Fold egg whites gently into the cheese mixture.
- Now whip the cream until soft peaks form, and fold this too into the cheese mixture.
- Line a 9 x 5 inch pan with plastic wrap with an overhang to ease in removal later.
- Add the brandy to the cooled coffee, and carefully dip in ladyfingers one at a time just until the outside of the cookie is barely damp.
- Arrange cookies side by side to cover the bottom of the pan, cutting in half if needed.
- After the first half of the cookies are layered, spread 1/2 of the cheese mixture on top.
- Sprinkle the cheese mixture with half the cocoa, then repeat with another layer of cookies and cheese mixture.
- Sprinkle the rest of the cocoa on top as well as half the shaved chocolate.
- Gently tap the pan on the counter top to remove any air pockets, then wrap well in plastic wrap.
- Freeze for at least four hours or until frozen.
- When ready to serve, use the plastic wrap to help in removing the tiramisu from the pan.
- Cut the tiramisu into slices, garnish with a dollop of whipped cream and the rest of the chocolate sprinkles.