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Semifreddo al Tiramisù (Tiramisu Semifreddo)

A recipe for Semifreddo al Tiramisù (Tiramisu Semifreddo)! Savoiardi cookies are dipped in spiked espresso, then layered with mascarpone cream and chocolate before freezing.

Prep Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 1 Loaf
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. In a large bowl, beat together the egg yolks. Slowly add the granulated sugar, then the mascarpone cheese until light and thoroughly combined.
  2. In a medium bowl, beat together the egg whites until stiff peaks form. Gently fold into the yolks and mascarpone.
  3. In the bowl used for the egg whites, beat the cream into soft peaks. Fold gently into the eggs and mascarpone.
  4. 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.
  5. Whisk the brandy into the espresso.
  6. 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.
  7. Cover the layer of cookies with half of the egg mascarpone mixture.
  8. Cover evenly with 2 tablespoons of the cocoa powder.
  9. Repeat dipping the cookies and arranging in another single layer over the cocoa powder.
  10. Cover with remaining egg mascarpone in an even layer.
  11. Top with the remaining cocoa powder.
  12. Tap the filled pan on the counter a few times to settle and remove any air bubbles.
  13. Cover in a couple layers of plastic wrap and place in freezer until well chilled, 4 hours to overnight.
  14. Remove the semifreddo from the pan using the plastic wrap and flip onto the desired serving platter.
  15. Cover the top of the semifreddo with additional cocoa powder and a sprinkling of shaved dark chocolate.
  16. Slice and serve immediately.