The coffee frozen soufflé is an irresistible dessert made with a few ingredients: eggs, sugar, cream, and instant coffee. This frozen soufflé is a semifreddo based on Italian meringue, pâte à bombe, cream, and a flavor of your choice, which can be chocolate, fruit, or liquors in this case. It is quick to prepare, stored in the freezer, and can be enjoyed immediately without waiting.
Of course, the recipe also includes a gluten-free and lactose-free version.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All Seasons
Ingredients
- 2 tbsp water
- 1/2 cup sugar
- 1 oz egg whites
- 1/3 cup sugar
- 1 1/2 tbsp water
- 1/3 cup sugar
- 1 1/2 oz egg yolks
- 1 cup whipping cream
- 2 tsp instant coffee
Tools
- 3 Bowls
- 2 Saucepans
- 1 Whisk
- 6 Molds
Steps
Cook 1/2 cup of sugar with the water to 250°F. Place the egg whites in a bowl or mixer.
When the syrup reaches 230°F, start mixing at low speed the remaining sugar and the egg whites. As soon as the egg whites start to foam, slowly pour in the syrup, continuing to whisk until cool.
The meringue is ready when it holds its shape without falling when lifting the whisk.
In a saucepan, pour the water and sugar and bring to 250°F. Meanwhile, pour the egg yolks into a bowl and start whisking. Slowly pour in the sugar syrup and continue whisking until cool. The cream will be thick and foamy.
Add the instant coffee to the pâte à bombe and gently mix with a spatula.
Separately, whip the cold cream and fold it into the pâte à bombe, always combining with a spatula from bottom to top, then add the Italian meringue as well.
Line 6 molds with parchment paper or PVC sheets. Pour the mixture over the molds and freeze immediately for at least 6 hours.
Before serving, decorate with a coffee bean. Serve immediately from the freezer.
WARNING: Refer to the Italian Celiac Association guide and read the ingredients carefully to ensure they are gluten-free.
Advice
Store in the freezer for 1 month at -0.4°F
No need to defrost; otherwise, the ricotta semifreddo will be too soft. The serving temperature is from 17.6 to 3.2°F.
No need to defrost; otherwise, the ricotta semifreddo will be too soft. The serving temperature is from 17.6 to 3.2°F.
FAQ (Questions and Answers)
Can I make the coffee frozen soufflé lactose and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same quantities as the recipe.
For gluten-free, ensure that the ingredients are allowed per the Italian Celiac Association guide.
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