Mini tiramisu semifreddo. Easy, quick, delicious. On hot days like these, there’s nothing better than preparing fresh, maybe even indulgent and creamy desserts.

Spoon desserts are always irresistible! Creamy, they melt in your mouth… just thinking about it makes my mouth water!

The mini tiramisu semifreddo is perfect as an after-meal treat, but it’s also great as a summer snack.

Furthermore, this summer dessert recipe can be handy for unexpected guests: prepare the semifreddo tiramisu, store it in the freezer, and when unexpected guests arrive, take it out, decorate, and serve immediately!

If you’re organizing a summer buffet, the tiramisu semifreddo is a great solution for the dessert buffet, in fact, you can prepare the tiramisu semifreddo even a month before the buffet party and take them out when serving.

I used a sponge cake as a base but ladyfingers work just as well.

This recipe yields 14 servings, but of course, the number may vary depending on the size of the molds used.

Difficulty: Medium
Cost: Economical
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 14 Pieces
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

330.23 Kcal

calories per serving

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Energy 330.23 (Kcal)
Carbohydrates 29.40 (g) of which sugars 21.19 (g)
Proteins 6.34 (g)
Fat 21.76 (g) of which saturated 6.06 (g)of which unsaturated 2.35 (g)
Fibers 2.87 (g)
Sodium 34.60 (mg)

Indicative values for a portion of 80 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 Mini Tiramisu Semifreddo

5 eggs (medium, room temperature)
115 g sugar
80 stalks flour 00
1 teaspoon vanilla extract
4 egg yolks
150 g sugar
50 ml water
8 g gelatin sheets (if you're vegetarian, use agar agar 1 teaspoon for every 2 grams of gelatin.)
250 g mascarpone
350 g whipping cream (vegetable cream is also fine)
as needed unsweetened cocoa powder
3 coffee cups coffee (slightly sweetened)

Tools

2 Molds
Mixer
Parchment paper
Spatula
Thermometer
Small Pot
Baking Tray
Food Scales
Round Cutter

Steps for the Mini Tiramisu Semifreddo

First, prepare the base since it needs to be cut into discs when cold.
To prepare the sponge cake, pour the eggs and vanilla extract into the bowl of a stand mixer fitted with whisks.
Turn on the mixer and slowly add the sugar.
Work for about 10 minutes until you get a puffy, light, and frothy mixture.
Add the sifted flour directly into the bowl and gently mix with a spatula from the bottom up to incorporate it, without rushing, with light movements.
Grease and line a 12×15 inch baking tray with parchment paper.
Then pour the batter into the tray.
Level the surface with a spatula and bake in a preheated static oven at 430°F for about 8-10 minutes.
The surface should be golden.
(You can do the toothpick test before removing from the oven, as each oven is different).
In the meantime, prepare a sheet of parchment paper.
As soon as you take the sponge cake out of the oven, you need to flip it onto the clean parchment paper.
Let it cool slightly before gently removing the parchment paper.
Then place it back on top of the sponge cake and leave it until completely cooled.
Only then can you use the sponge cake.
Cut it into discs using a round cutter (3-inch diameter).
(A tip: if you don’t want to make the sponge cake, you can use ladyfingers or round cookies).
In a bowl, using an electric mixer, whip the egg yolks with 90g of sugar taken from the total until they are puffy and frothy.
Meanwhile, in a small pot, put the water with the remaining sugar and bring to a boil.
Use a thermometer to reach a temperature of 250°F, if you don’t have one, it will be roughly at that temperature when it is full of bubbles and starts changing color from white to beige.
Pour the boiling syrup over the eggs while continuing to whip.
Continue until the bowl is completely cool.
Add the mascarpone to the cream, incorporating it well.
Mix with a spatula from bottom to top.
Meanwhile, soak the gelatin sheets in cold water.
In a clean and freezer-cooled bowl, whip the cream, keeping a couple of teaspoons aside, which you’ll put in a small pot.
Heat the cream in the pot and add the squeezed gelatin sheets.
Make sure the gelatin dissolves completely. Let it cool slightly
Add it to the whipped cream.
Incorporate the whipped cream into the mascarpone cream using a spatula and mix from bottom to top.
Transfer the cream to the refrigerator to cool.
Meanwhile, prepare the coffee, and when it’s still hot, add the sugar, stirring to dissolve it completely, then let it cool.
We will need cold coffee. Three slightly sweetened cups.
Take the half-sphere mold with a diameter of 3 inches, fill with the cream to the brim.
Then take the sponge cake discs, slightly dipped in coffee, to close and put everything in the freezer for hours or overnight.
The following day, remove them from the mold and dust with cocoa powder.
And here are the Mini Tiramisu Semifreddo ready
Enjoy your meal.

Tips

Alternatively, you can replace the sponge cake discs with savoiardi or ladyfinger biscuits cut with a round cutter.

In fact, since cocoa tends to absorb moisture, in the refrigerator it would become dark and wet, ruining the aesthetic effect of the dessert. Add it just before serving.

Remove it from the freezer at least 10/15 minutes before serving, depending on the temperature in your house.

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