Coffee Semifreddo

The coffee semifreddo is a velvety and creamy cold dessert, perfect for coffee lovers. Here is the recipe with an Italian twist.

Ingredients

• 3 egg yolks
• 100g of sugar
• 250 ml of whipping cream
• 100 ml of cold reduced espresso coffee
• 1 tablespoon of coffee liqueur (optional, for example sambuca or hazelnut liqueur)
• Cocoa powder for decoration

Preparation

1. Whip the egg yolks with the sugar, using an electric mixer or a whisk, until they turn into a light and fluffy mixture.
2. Prepare the espresso coffee, let it cool down then add the coffee liqueur if desired.
3. In another bowl, whip the cream until it is very firm.
4. Gently fold in the cold coffee to the yolk and sugar mixture, a little at a time, to avoid deflating it.
5. Also gently fold in the whipped cream, stirring very delicately from the bottom up to keep the mixture airy.
6. Pour the mixture into a loaf pan lined with parchment paper or into individual ring molds.
7. Place in the freezer for at least 4-6 hours, until the semifreddo has set.
8. Before serving, briefly run the bottom of the mold under warm running water to facilitate the removal of the semifreddo.
9. Invert onto a serving dish, remove the mold and parchment paper.
10. Decorate with freshly sprinkled cocoa powder.

It is recommended to take the semifreddo out of the freezer about 10 minutes before serving to let it soften slightly. Top with some chocolate-covered coffee beans if you wish for an extra touch and a crunchy contrast.

Curiosity

Semifreddo is a dessert that lends itself to countless variations: by adding citrus zest, dried or fresh fruit, chocolate or caramel, one can achieve ever new and surprising flavors. Its main feature is its texture: a perfect balance between the icy consistency and the creaminess of the cream.