The coffee semifreddo is a fresh, delicious spoon dessert perfect for the hottest days.
A smart, super easy, and quick recipe, no-bake and eggless, ideal to prepare in advance and keep in the freezer, ready to be served at the end of a meal.
It’s the perfect dessert if you have guests over for lunch or dinner: just take it out of the freezer about 20 minutes before serving, to achieve a creamy and delightful texture. The intense coffee flavor will win everyone over, especially those who love cold and bold-flavored desserts.
Every bite is an irresistible mix of softness and crunchiness, thanks to the biscuit base that provides structure and contrast to the dessert.
And if you love no-bake desserts, I recommend trying my pistachio semifreddo or coconut semifreddo. They are all simple, quick, and super delicious!
Let’s prepare it together! 😻🐾👇
Don’t miss my other recipes, see you soon, Susy.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 601.48 (Kcal)
- Carbohydrates 57.94 (g) of which sugars 34.70 (g)
- Proteins 5.78 (g)
- Fat 40.36 (g) of which saturated 15.96 (g)of which unsaturated 1.10 (g)
- Fibers 4.48 (g)
- Sodium 124.60 (mg)
Indicative values for a portion of 5 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 Coffee Semifreddo
- 17.64 oz mascarpone
- 7.05 oz sugar
- 1 cup whipping cream
- 0.3 cup coffee
- 0.71 oz instant coffee
- 1 tbsp dark chocolate chips
- 7.05 oz Digestive biscuits
- q.b. hazelnut crumbs (or coffee beans)
- q.b. 70% dark chocolate
You’ll Need to Prepare the Coffee Semifreddo
- 2 Bowls
- 1 Electric Whisk
- Loaf Pan
- Plastic Wrap
- Spatula
Prepare the Coffee Semifreddo
Start by mixing the mascarpone with the sugar in a bowl, using a spatula until you get a smooth mixture.
Meanwhile, whip the fresh cream with an electric whisk until it is stiff, then gently incorporate it into the mascarpone mixture, folding from the bottom up.
Pour the espresso into a glass and dissolve a teaspoon of instant coffee in it to intensify the flavor. Combine this coffee with the cream and mix well to obtain a creamy and fragrant mixture.
Meanwhile, coarsely crumble the dry biscuits and set them aside.
Line a loaf pan with plastic wrap (after lightly oiling it to help it adhere better). Pour half of the cream, add chocolate chips and a layer of crumbled biscuits, then finish with the remaining cream.
Smooth the surface well, cover with wrap and place in the freezer for at least 6 hours (better overnight).
Once set, unmold the coffee semifreddo onto a serving platter, remove the wrap, and decorate with melted dark chocolate and hazelnut crumbs.
It’s ready to be served! Fresh, creamy, and perfect to surprise your guests.
Tips and Storage
For a more intense coffee flavor, you can slightly increase the amount of instant coffee in the cream.
The chocolate chips can be replaced with coarsely chopped dark chocolate pieces.
For a lighter version, you can use vegetable cream and sweetener instead of sugar.
The coffee semifreddo keeps in the freezer for about 10–12 days, well covered with plastic wrap or in an airtight container.
I recommend taking it out of the freezer at least 15–20 minutes before serving, to obtain a perfect and creamy texture.
I recommend taking it out of the freezer at least 15–20 minutes before serving, to obtain a perfect and creamy texture.
Frequently Asked Questions
Can I replace the mascarpone?
Yes, you can use well-sifted ricotta or light cream cheese. The taste will change a bit, but it will still be delicious!
Can I use a different type of biscuits?
Sure! Digestive, oro saiwa, or even cocoa biscuits are fine. Avoid biscuits that are too crumbly or soft.
