Recipe By Deborah Lo Scalzo
Rating
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.

Reviews

  1. VERY GOOD DIDN'T QUITE UNDERSTAND HOW TO MIX CREAM CHEESE DIDN'T MIX WELL.
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