In the heat, there’s little desire to stand in front of the stove, so a dessert without using the oven is ideal. The Coffee Semifreddo I propose today is a quick and easy recipe to make, which is quite a feat since we’re always on the go, and the success is always guaranteed. A fresh and delicate spoon dessert, egg-free, suitable for concluding a family lunch, a festive meal, to be enjoyed as an afternoon snack or after dinner, alone or in company. Semifreddos will always make you look good at the table, and it takes very little to create different shapes and flavors. Let’s see together how to make this delicacy, which my family liked so much, comparing it in taste to tiramisu.
You can also read:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 645.10 (Kcal)
- Carbohydrates 44.44 (g) of which sugars 21.86 (g)
- Proteins 7.40 (g)
- Fat 45.96 (g) of which saturated 5.26 (g)of which unsaturated 2.57 (g)
- Fibers 10.22 (g)
- Sodium 129.36 (mg)
Indicative values for a portion of 167 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 for the Coffee Semifreddo
- 28.2 oz whipping cream
- 1.76 oz powdered sugar
- 7 oz coffee
- 1/3 cup egg marsala
- 32 cocoa biscuits (like Pan di Stelle)
- 14 ladyfingers
- to taste coffee beans
- to taste unsweetened cocoa powder
- 2 tsp instant coffee
- 2 tbsp milk
Tools needed for the Coffee Semifreddo
- 1 Pan
- 1 Bowl
- 1 Mixer
- 1 Piping bag
- 1 Plate
- 1 Star tip
- Parchment paper
- Food wrap
- 1 Spatula
Procedure for Coffee Semifreddo
To make this dessert, you first need to prepare the coffee with the moka, obtaining about 200 ml.
The coffee should not be sweetened. Place it in a wide-bottomed dish, allowing the ladyfingers to be soaked, add the egg Marsala, and let it cool.
Whip 500 ml of cold cream from the refrigerator, adding 35 g of powdered sugar. The cream should not be whipped until stiff, but left soft.
At this point, you can decide whether to leave it all white or give half of it a hazelnut color. In the latter case, dissolve the instant coffee in warm milk, add it to the cream, and mix well.
Line a 20×20 square pan with parchment paper. Pass the cookies through the soaking mixture and place them side by side. You’ll need 16.
Cover with half the cream, trying to level it well with a spatula. Now, barely soak the ladyfingers and place them on top.
Add the other half of the cream, whether white or colored, and level again. Finish with another layer of cocoa biscuits soaked in coffee and Marsala.
Cover with plastic wrap and put in the freezer for at least 5-6 hours, preferably leaving it there overnight.
About an hour before serving, take the semifreddo out of the freezer, remove the plastic wrap, and invert it onto a serving plate or tray.
To avoid dirtying the edges of the plate, line them with parchment paper or aluminum foil. You need to cut strips of paper to be placed all around, on which the dessert should barely rest, so that once the work is finished, it is easy to remove them.
You’ll need more cream for decorating the surface of the semifreddo. The remaining cream from the total will be whipped until very firm, as it has to hold, adding the remaining 15 g of powdered sugar.
If you want it colored, just add a little more milk in which instant coffee has been dissolved.
Spread a thin layer of cream on the dessert to even out the color. Place the remaining cream in a pastry bag with a star tip and proceed with the decoration as seen in the photo or to your liking.
I also added some coffee beans for contrast. Chocolate-covered coffee beans can also be used.
The last touch to the dessert, a sprinkle of unsweetened cocoa powder. Remove the paper strips from the plate and place the dessert in the fridge until serving time.
I’m sure my Coffee Semifreddo will make you look great. Enjoy your tasting!
Follow me on social media
I invite you to subscribe to my YOUTUBE CHANNEL and activate notifications to be informed about the publication of my video recipes.
If you want to become a fan of my Facebook page to stay updated on my new recipes and stay in touch with me, click HERE and then click LIKE.
Annamaria between the oven and the stove is also on Instagram Pinterest and Twitter, follow me in large numbers.
You can enable PUSH NOTIFICATIONS to receive my recipes for free on your smartphone. The form to join is at the top right.
FAQ (Questions and Answers)
Can I omit the egg Marsala?
Sure, the important thing is to add more coffee equivalent to the amount of Marsala.
How do I store it if there’s any left?
Put it in an airtight container and store it in the fridge. Consume it within two days at most.
What cream can I use?
I use vegetable cream that holds up well once whipped.
Can I skip the powdered sugar?
Sure, vegetable cream is already slightly sweetened. If that’s okay with you, don’t add more sugar, or adjust it to your needs.
