Coffee semifreddo is perfect as a tasty dessert: cold but not icy with a similar taste to another popular Italian family favourite, the coppa del nonno. It can be stored in the freezer for a long period of time so can come in handy when friends and family pop by, especially during the festive period.
Like any other great classic, this dessert comes in many different versions: here we have chosen three of the best, which are easy and quick to make. In all three recipes, those who don’t want to experience the stimulating qualities of coffee but won’t give up its unique taste, can replace classic espresso with decaf coffee in capsules or pods, or make a decaf coffee with a moka pot.
Coffee and chocolate semifreddo
Let’s start with the most decadent version of this dessert: the coffee and chocolate semifreddo. Bet your mouth is already watering!
- 350 ml fresh double cream.
- 100 gr mascarpone.
- 5 egg yolks.
- 2 espresso cups of coffee made with a moka pot. If you have leftover coffee, you can use it when making this dessert.
- 50 gr dark chocolate.
- Place the moka pot on the hob and, in the meantime, blend the yolks at a slow speed. Once the coffee is ready, pour it into the yolks and continue whisking.
- Whip the fresh cream and add it to the mascarpone, then combine with the coffee mixture.
- Put into a pastry bag and fill some small glasses almost full, then place in the freezer for 5 hours.
- 10 minutes before serving, remove the glasses from the freezer and, in the meantime, melt the dark chocolate over a bain marie. When it has melted, it’s time to pour it on to the semifreddo. And, most of all, it’s time to taste the result!
Coffee semifreddo without cream
A light alternative of this recipe is coffee semifreddo without cream. Delicious and light!
- 250 gr ricotta
- 100 gr fresh cream cheese.
- 100 gr sugar.
- 2 egg whites.
- 4 espresso cups of coffee. For this version, we recommend using a blend with a sweet, delicate taste. And all the better if you use one of the coffee blends that won a gold medal at the International Coffee Tasting 2019 event: we’re talking about the 100% Arabica blend for the moka pot and the Bio 100% Arabica compatible capsules.
- 50 gr dark chocolate drops.
- 250 gr sponge fingers.
- 50 gr chopped hazelnuts.
- A handful of coffee beans.
- A shot glass of brandy.
- Mix the ricotta, cream cheese and sugar using a whisk.
- Whip the egg whites until they form stiff peaks, then pour them on to the ricotta cream.
- Add the brandy and the coffee beans to the mixture.
- Pour the coffee into a glass oven dish and fill it with the sponge fingers, then top with the mixture.
- Decorate with chopped hazelnuts and chocolate drops.
- Cover the oven dish with tinfoil then leave the semifreddo in the freezer for about 4 hours.
- Transfer the dessert to the fridge about 30 minutes before serving.
Coffee semifreddo without eggs
There is also another light variant of this dessert: coffee semifreddo without eggs, which can easily become a vegan option if you use vegetable cream.
500 ml vegetable cream for desserts.
- 4 espresso cups of coffee. For this recipe, we recommend you use a full-bodied blend, such as our Intenso compatible capsules or, if you are using a moka pot, our Classic Blend of ground coffee.
- 2 tablespoons sugar.
- Unsweetened cocoa powder and coffee beans for decorating.
- Make the coffee and pour it in a large container, mixing it with the sugar.
- Whip the cream and add the coffee; be careful to stir it in gently.
- Cover a loaf tin with cling film.
- Pour the mixture into the tin, covering with more cling film before placing the dessert in the freezer for about 4 hours.
- Before serving, leave the semifreddo out at room temperature for at least 10 minutes.
- Transfer the dessert on to a serving plate and decorate with the coffee beans and cocoa powder.
All these Christmas vibes giving you a sweet tooth? Now that you know how to make an espresso-flavoured semifreddo, find out how to make a coffee cheesecake, another scrumptious Italian classic.