Dear friends… how’s it going?
Today I’ve decided to prepare a spoon dessert, a semifreddo with Pavesini cream and coffee, creamy and very delicious to make in advance and have ready for any sweet craving in the freezer!
Inside, to add variety, I’ve included thin sheets of melted chocolate that add a crunchy note breaking the creaminess of the sweet mascarpone-based mixture.
If you want to enhance the coffee flavor remember there are also coffee-flavored Pavesini…
For other spoon desserts I suggest these recipes:
PERFECT WITH AMARETTI
CRUMBLE CAKE COFFEE AND CHOCOLATE
DELICIOUS TIRAMISU SEMIFREDDO
SEMIFREDDO WITH PAVESINI CREAM AND COFFEE
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Cooking time: 5 Minutes
- Portions: loaf pan 9.8 x 3.9 inches
- Cuisine: Italian
Ingredients for the RECIPE SEMIFREDDO WITH PAVESINI CREAM AND COFFEE
- 12.3 oz Mascarpone
- 2 Eggs (medium)
- 1/2 cup Sugar
- 1/2 cup Fresh liquid cream (to whip)
- 3.5 oz Dark chocolate
- 1 1/2 teaspoon Coffee powder
- 45 Cookies (like Pavesini)
- to taste Coffee (sweetened espresso)
Tools for the RECIPE SEMIFREDDO WITH PAVESINI CREAM AND COFFEE
#ADV
- Molds
- Baking dishes
- Parchment paper
PREPARATION OF THE RECIPE SEMIFREDDO WITH PAVESINI CREAM AND COFFEE
For this creamy and very easy semifreddo with Pavesini you first need to make the solid layer of chocolate, that thin chocolate sheet that must solidify and be crunchy when tasted.
We then melt the chopped dark chocolate to which we will add the coffee powder.
Mix well to homogenize the ingredients.
Spread it then on 2 sheets of parchment paper to a fairly thin thickness.
Place the sheets on baking trays and then put everything in the fridge to firm up.
Separate the yolks from the whites and beat the yolks in a bowl with sugar for a light and thick mixture.
Then add to the yolk and sugar mixture, the mascarpone that has already been softened after being mixed with a flexible spatula.
Beat the egg whites until stiff and gently fold them into the yolk and sugar mix.
Now add the fresh liquid cream whipped with electric beaters.
First, line our loaf pan with plastic wrap in contact and proceed to arrange on the bottom and sides the Pavesini soaked in a mixture of freshly sweetened espresso coffee.
Now pour about half of the mascarpone cream mixture and add the chocolate sheet even in a double layer.
Add more cream and then more melted and solid dark chocolate sheet and finish with cream and a layer of Pavesini cookies soaked in the coffee and sugar mix.
Lastly, place the semifreddo with Pavesini cream and coffee in the freezer for at least 4 hours.
Before serving it to the table remember to take the delicious cold mascarpone dessert out of the freezer at least 30 minutes before!
Enjoy your meal!
Annalisa
