This tiramisu semifreddo It is a fresh and creamy touch on a classic Italian dessert. Made with diving ladyfingers layers of coffee and rich mascarpone cream, everyone loves this frozen surprise!
Semifreddo means “semi-firm” in Italian and refers to a cold dessert that is similar to ice cream but with a softer consistency and similar to a mousse. This Tiramisu semifreddo takes my recipe Tiramisu Easy and transforms it into a frozen surprise that is perfect for the summer or when you need a make-ahead dessert!
It is easier to make than my authentic tiramisu and there are no necessary eggs! You still get all the classic flavors of the best Tiramisu recipes, from the ladyfinger soaked in coffee to the rich mascarpone, but merged into a homemade ice cream with a sugary condensed milk.
Because I love this recipe
- Decadent frozen dessert: This tiramisu semifreddo is a cross between tiramisu and ice cream and is rich, creamy and full of classic Italian flavor!
- Perfect Make-ahead Treat: Since it needs to freeze, it is ideal for doing in advance. Do it the day before and simply cut and serve when it is ready without last minute confusion!
Note ingredients
- Ladyfingers (Savoiardi): These Italian Italian biscuits perfectly absorb the espresso without falling apart. Their light and airy consistency is essential to create the tiramisu flavor in layers.
- Espresso or strong coffee: The prepared espresso adds notes of bold and rich coffee. You can use a strong coffee or an instant express powder if you do not have an espresso coffee machine.
- Sweetened condensed milk: It adds sweetness and creaminess, while sugar helps prevent ice crystals formation. It keeps the semifreddo soft and slippery, even when frozen.
- Heavy cream (or whipped cream): Search for the cream with at least 30% fat content. When it is mounted, it gives the semifreddo its light and airy consistency.
- Mascarpone Cheese: The rich, creamy and slightly spicy mascarpone is what makes this a tiramisu. You can use the cheese cream in a pinch, but I would prefer to prepare my homemade mascarpone cheese if I can’t find it in the shop.
- Cocoa elaborate not sweetened: A sprinkling of cocoa adds a final touch of the traditional tiramisu flavor.
How to make Tiramisu Semifreddo
Start by beating the mascarpone and the condensed milk softened together in an average bowl until pleasant and smooth.
In a large separate bowl, whip the cream to form rigid peaks. Gently fold in the mascarpone mixture until everything is well combined.
Pour the cold expressed in a shallow dish that is wide enough to immerse the ladybugs. Quickly immerse every biscuit in coffee. Only one turn is enough! Do not leave them to soak or they will become too thunder. Place a layer of ladyfingers immersed on the bottom of a pan lined with plastic casing. Distribute a little filling at the top.
Repeat with two other layers of biscuits and mixture of mascarpone cream, then cover and freezes the tiramisu semifreddo.
To serve, lift the frozen tiramisu dessert outside the pan using the plastic wrap and turn upside down on a serving plate. Powder powder powder and have fun!
Tips and variants
- Cool the espresso or coffee. Make sure it is completely cooled before immersing ladyfingers, or they will fall too quickly in the Tiramisu semifreddo.
- The temperature matters. Cold cream and cold condensed milk is better whipping, but let the mascarpone soften at room temperature so that it is easily founded.
- Make it even simpler. Use my Tiramisu ice cream instead of homemade semifreddo layers for a quick connection!
- Add a grown turn. Mix a splash of kahlua or coffee liqueur in the espresso or mascarpone cream for an extra layer of flavor.
- Garnish. Top with a thread of chocolate ganache, some espresso beans covered with chocolate or serve each slice with a spoonful of whipped whipped homemade or mascarpone cream!
- Try a fruity variation. Map the traditional coffee and turn it into a strawberry tiramisu semifreddo using my strawberry tiramisu semifreddo and strawberry as inspiration!
Warehouse
Wrap the semifreddo in a plastic casing or keep it in an airtight container in the freezer. It is better to appreciate within 1 week, but if stored towards the back of the freezer, where the temperature remains more consistent, it can remain well up to 2-3 weeks. Let it rest at room temperature for 5-10 minutes before slicing and serve for the best consistency.
Other Tiramisu recipes
This semifreddo Tiramisu is the perfect dessert for every occasion, I hope you like it as much as we! Enjoy.
- 21 Savoyard biscuits
- ½-¾ cup Espresso or strong coffee
- ⅔ cup Sweetened condensed milk 200 g
- 1 cup Wholemeal cream/whip or heavy cream of at least 30% fat (cold)
- 1 cup Mascarpone (Remove from the refrigerator 30-45 minutes before using)
Extra
- 2-3 spoons Cocoa elaborate not sweetened Dutch
In an average bowl, beat the mascarpone and the condensed milk softened until smooth.
In a large bowl, beat the cream until it is rigid, folds in the mixture of sugary condensed milk until it is well combined.
Assign an 8-9-inch pan with plastic casing (make sure it exceeds the edge of about 2-3 inches.
Place the cold coffee on a large enough dish so that you can easily turn the biscuits, make sure to turn the biscuits once in the coffee and not let them sit inside or will become too strange.
Put an immersed biscuit (one at a time) in the lower part (1st layer) at the top with ⅓ of the filling and continues for two other layers. Freeze for at least 5 hours or even during the night until it is stopped.
When it is ready to serve, turn the tiramisu upside down with the help of the plastic envelope on a clean plate, let the site 5-10 minutes, then sprinkle with unsweetened cocoa, slice and servants. Enjoy!
Warehouse
Wrap the semifreddo in a plastic casing or keep it in an airtight container in the freezer. It is better to appreciate within 1 week, but if stored towards the back of the freezer, where the temperature remains more consistent, it can remain well up to 2-3 weeks. Let it rest at room temperature for 5-10 minutes before slicing and serve for the best consistency.
Calories: 418Kcal | Carbohydrates: 33G | Protein: 8G | Fat: 28G | Saturated fat: 17G | Polynsaturo fat: 1G | Monolysatuine fat: 5G | Cholesterol: 134mg | Sodium: 99mg | Potassium: 182mg | Fiber: 1G | Sugar: 15G | Vitamin A: 1060Iu | Vitamin C: 1mg | Soccer: 147mg | Iron: 1mg | Phosphorus: 141mg
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