Semifreddo al Tiramisù (Tiramisu Semifreddo)
User Reviews
5.0
3 reviews
Excellent
Semifreddo al Tiramisù (Tiramisu Semifreddo)
Report
A recipe for Semifreddo al Tiramisù (Tiramisu Semifreddo)! Savoiardi cookies are dipped in spiked espresso, then layered with mascarpone cream and chocolate before freezing.
Share:
Ingredients
- 4 large eggs whites and yolks separated
- 1/2 cup (100 grams) granulated sugar
- 8 ounces (227 grams) mascarpone cheese room temperature
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 milliliters) espresso or strongly brewed coffee room temperature
- 2 tablespoons (30 milliliters) brandy or marsala
- 12-16 savoiardi cookies ladyfingers
- 1/4 cup (25 grams) cocoa powder divided, plus more for serving
For Serving:
- Whipped Cream
- shaved dark chocolate
Instructions
- In a large bowl, beat together the egg yolks. Slowly add the granulated sugar, then the mascarpone cheese until light and thoroughly combined.
- In a medium bowl, beat together the egg whites until stiff peaks form. Gently fold into the yolks and mascarpone.
- In the bowl used for the egg whites, beat the cream into soft peaks. Fold gently into the eggs and mascarpone.
- Completely line the inside of a 9x5 inch (23x13 centimeter) loaf pan with a large piece of plastic wrap, allowing the edges to hang over the sides of the pan.
- Whisk the brandy into the espresso.
- Briefly dip a cookie into the brandy espresso and place in the bottom of the prepared pan. Repeat with more cookies until you have a single layer arranged side by side. Cut some of the cookies if needed to make sure the entire space is covered.
- Cover the layer of cookies with half of the egg mascarpone mixture.
- Cover evenly with 2 tablespoons of the cocoa powder.
- Repeat dipping the cookies and arranging in another single layer over the cocoa powder.
- Cover with remaining egg mascarpone in an even layer.
- Top with the remaining cocoa powder.
- Tap the filled pan on the counter a few times to settle and remove any air bubbles.
- Cover in a couple layers of plastic wrap and place in freezer until well chilled, 4 hours to overnight.
- Remove the semifreddo from the pan using the plastic wrap and flip onto the desired serving platter.
- Cover the top of the semifreddo with additional cocoa powder and a sprinkling of shaved dark chocolate.
- Slice and serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
