Recipe By Deborah Lo Scalzo
Published Jun 19th
Prep 20m Cook 10m Additional 5h Ready In 5h 30m
Servings 4 servings Calories 578.9

Semifreddo is a classic Italian dessert (semifreddo al caffè) that is as beautiful to look at as it tastes. You can skip the nuts for a nut-free version. Serve the semifreddo with whipped cream, cocoa powder or grated chocolate, and cookie crumbs.

Recipe Ingredients

  • ¼ cup strong brewed coffee
  • 6 ½ tablespoons white sugar
  • 5 egg yolks
  • 3 ½ ounces mascarpone cheese
  • 1 ½ cups heavy cream
  • 2 tablespoons crushed candied walnuts, or to taste

Cooking Directions

  1. 1 Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
  2. 2 Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
  3. 3 Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
  4. 4 Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
  5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
  6. 6 Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

Nutrition Facts

  • Calories 578.9
  • Carbohydrate 24.4 g
  • Cholesterol 409 mg
  • Fat 51.9 g
  • Fiber 0.2 g
  • Protein 7.3 g
  • Saturated Fat 28.9 g
  • Sodium 58 mg
  • Sugar 21 g

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Chef's Notes

Remove serving glasses from the freezer about 10 minutes before serving, to allow semifreddo to thaw slightly.