The Tiramisu Semifreddo is certainly a more summery version of the classic preparation. Much lighter, without mascarpone and eggs, but only with whipped cream and homemade condensed milk, although you can use the ready-made version available in supermarkets. In our family, we adore tiramisu and with the great heat these days, I wanted to prepare it almost in the form of ice cream so it can be stored for longer. Tiramisu is one of those desserts that no one can resist, and this version will surprise you, easy and quick to prepare for summer lunches and dinners. Now I leave you to the recipe!!
- Difficulty: Easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 10.5 oz ladyfingers
- coffee (3/4 coffee makers of 3 cups each)
- unsweetened cocoa powder to taste
Tools
Dish 10.6 x 7.5 inches
Steps
First, prepare the coffee and sweeten it, allowing it to cool well before soaking the ladyfingers.
Then prepare the sweetened condensed milk if you decide to make it at home, and let it cool well before using it. If using the store-bought version, skip this step.
Once the ingredients are cold, take the dish, soak the ladyfingers well in the coffee, and form the first layer. Whip the cream (make sure the temperature is no more than 46°/48°F otherwise you’ll have trouble whipping it).
When it’s well firm, add the sweetened condensed milk, and stir well with a spatula from bottom to top.
Pour half of the mixture over the ladyfingers, leveling well to create as uniform a layer as possible.
Make a second layer of ladyfingers, soak them in the coffee, and this time place them in the opposite direction to the first (if in the first you placed the ladyfingers horizontally, put the second vertically).
Cover with the remaining part of the mixture and level well.
Sprinkle with unsweetened cocoa powder and place it in the freezer for about 3 hours.
Storage
You can store the tiramisu semifreddo in the freezer for a week.
Notes
Before enjoying the semifreddo, let it temper for about 15/20 minutes at room temperature.
