Coffee Semifreddo: The Dessert That Wakes You Up!
Food lovers friends, get ready to fall in love with a dessert that is pure poetry for the palate: the coffee semifreddo! Forget about heavy desserts and complicated preparations that make you sweat over the stove. Here we talk about a fresh, creamy dessert with an intense flavor, perfect for concluding a summer dinner here in Piacenza or simply for pampering yourself after lunch. It’s a dessert that requires no cooking and can be prepared in minutes, with results that will amaze everyone, even the most skeptical.
The combination of the velvety cream and the strong flavor of coffee is a timeless classic that blends perfectly with the crunchy yet soft texture of Pavesini. A true burst of energy and deliciousness, that will make you say: “How did I live without this?” My secret for the summer? Simplicity, taste, and, of course, a lot, a lot of coffee!
The Creamy Heart: Cream, Condensed Milk, and Coffee for a Dream Mousse
The real strength of this coffee semifreddo is its cream. Forget eggs or gelatin: magic happens with just three ingredients that, when combined, create an irresistible mousse! The fresh cream, perfectly whipped, gives that lightness and softness that makes the semifreddo ethereal. The condensed milk, with its sweetness and creaminess, perfectly balances the bitterness of the instant coffee, which is the true star of the flavor. The instant coffee dissolves instantly and blends perfectly, giving an intense and unmistakable note that awakens the senses.
But the final touch, the one that makes this semifreddo a masterpiece, is the layer of Pavesini soaked in coffee. A crunchy and flavorful base that alternates with the cream, creating a contrast of textures that makes every spoonful an unforgettable experience.
Below are other delicious semifreddos:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 473.44 (Kcal)
- Carbohydrates 40.99 (g) of which sugars 26.53 (g)
- Proteins 7.30 (g)
- Fat 31.07 (g) of which saturated 2.11 (g)of which unsaturated 2.57 (g)
- Fibers 3.17 (g)
- Sodium 108.01 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups heavy whipping cream (or vegetable cream)
- 1 cup condensed milk (chilled)
- 3 tablespoons instant coffee
- 7 oz Pavesini
- 1 cup coffee (espresso to soak the Pavesini)
- 2 tablespoons hazelnut crumbs
Tools
- Electric Whisks Moulinex HM450 PrepMix, Electric Hand Mixer, Power of 450 W, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Dough Hooks, Comfortable Use, White and Gray
- Moka Bialetti Rainbow Colorful Coffee Maker, Aluminum, Yellow, 3 Cups
Coffee Semifreddo Steps
Prepare the coffee base: Make a cup of espresso coffee and let it cool completely.
Prepare the cream: In a large bowl, whip the fresh cream with electric whisks until stiff peaks form.
Add the condensed milk: In another bowl, mix the condensed milk with the instant coffee until the latter is completely dissolved.
Combine the mixtures: Gently fold the condensed milk and coffee mixture into the whipped cream, mixing from bottom to top to prevent it from deflating. Finally, add some hazelnut crumbs, mix gently.
Assemble the semifreddo: Take a loaf pan and line it with plastic wrap. Quickly dip the Pavesini in espresso coffee and create a first layer on the bottom and sides of the pan.
Alternate the layers: Pour half of the coffee cream over the Pavesini, leveling well. Create another layer of soaked Pavesini and then cover with the remaining cream. Close the dessert with the remaining Pavesini.
Freeze: Cover the pan with plastic wrap and place in the freezer for at least 4-6 hours, or until completely solid.
Decorate and serve: When ready to serve, take the semifreddo out of the freezer, turn it onto a serving plate, and remove the plastic wrap. Dust with plenty of unsweetened cocoa powder. Let it rest for 5-10 minutes at room temperature before slicing.
Storage, advice, notes for the Coffee Semifreddo
The dessert keeps for a couple of days in the fridge
