The tiramisu semifreddo is the “ice cream version,” equally tasty, of the classic tiramisu. To make it, I created a rectangle of Pavesini soaked in coffee, filling the inside with mascarpone cream (with whipped cream and raw eggs, but below you will also find the procedure if you want to pasteurize the eggs), alternated with a layer of chocolate chips and a layer of Pavesini soaked in coffee. This tiramisu semifreddo is a delicious dessert, ideal to serve at the end of meals.
For more tasty ideas, check out the collection:
Tiramisu – Recipes
Try these versions too:
Semifreddo with wafers and chocolate
Crunchy Semifreddo
Did you know that March 21st is celebrated as Tiramisu Day?
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 People
Ingredients
- 2 Eggs
- 180 g Mascarpone
- 3 tablespoons Sugar
- 1/4 cup Whipping cream
- to taste Chocolate chips
- to taste Pavesini
- 6.5 oz Coffee
Tools
- Loaf pan
- Hand mixer
- Spatula
Preparation
To make the tiramisu semifreddo, make the coffee and pour it into a bowl to cool.
Separate the yolks from the whites and whip the latter until stiff.
In a large bowl, beat the yolks with the sugar until foamy. Then add the mascarpone and mix until you get a homogeneous cream. Also add the whipped cream with a movement from the bottom up.
Finally, add the whipped egg whites, and with the help of a wooden spoon or spatula, mix with a movement from the bottom up, being careful not to deflate the egg whites.
Line a loaf pan with plastic wrap and arrange the Pavesini soaked in coffee at the base and borders. Then form a layer with half of the mascarpone cream, a handful of chocolate chips to cover the cream. Form a layer of Pavesini soaked in coffee and pour the other half of the mascarpone cream. Finish with a layer of Pavesini soaked in coffee and cover with plastic wrap.
Put in the freezer for a couple of hours. When serving, turn the pan over onto a rectangular plate, remove the plastic wrap, and slice. Enjoy!
In a small saucepan, pour 20 grams of water and 2 tablespoons of sugar, mix well, place on the heat, and bring the syrup to 250°F. If you do not have a thermometer, the syrup will be ready when small white bubbles form on the surface. Place the yolks in a bowl and slowly add the syrup, continuing to whip until completely cooled.
In a bowl, whip the egg white. Meanwhile, in a small saucepan, pour 1 tablespoon of sugar and 16 grams of water. Mix well, place on the heat, and bring the syrup to 250°F. If you do not have a thermometer, the syrup will be ready when small white bubbles form on the surface. Slowly pour the syrup over the egg white and whip until well combined.
Once the eggs are pasteurized, you can proceed with the cream preparation, obviously omitting the sugar used for pasteurization.
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