Tiramisu Semifreddo Recipe
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh cream | 340 ml |
| Coffee beans | 40 g |
| Mascarpone cheese | 570 g |
| Savoiardi (ladyfingers) | 9 |
| Egg whites | 85 g |
| Sugar | 270 g |
| Water | 60 ml |
| Pinch of salt | 1 pinch |
| Coffee | To taste |
| Additional sugar (optional) | To taste |
| Dark chocolate | 100 g |
Instructions
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Infuse the Coffee Flavor:
Start by infusing the coffee beans in the fresh cream. To do this, simply place the beans in the cream and let it steep for at least 2 hours (preferably overnight). This will infuse the cream with the rich coffee flavor without affecting its color. Cover the bowl tightly with plastic wrap to retain the aroma.
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Prepare the Sugar Syrup:
In a saucepan, pour the water and add 270 g of sugar. Heat over medium heat, stirring occasionally, until the syrup reaches a temperature of 121°C (250°F). You can use a kitchen thermometer to monitor the temperature. Once the syrup has reached the desired temperature, remove it from the heat. -
Make the Meringue:
While the syrup is heating, place the egg whites in a stand mixer. Once the syrup has reached 121°C, carefully drizzle it into the egg whites while the mixer is running at medium speed. Continue to beat until the meringue cools down and forms stiff peaks. -
Strain the Coffee Cream:
After the cream has been infused with the coffee, strain it through a fine sieve to remove the coffee beans. -
Combine the Ingredients:
In a separate bowl, soften the mascarpone cheese. Gradually add the cooled meringue to the mascarpone, folding gently with a spatula until fully combined. Then, add the infused cream, being careful not to deflate the meringue. -
Set the Semifreddo:
Line a 26×12 cm loaf pan (with a height of about 7 cm) with plastic wrap. Pour the prepared mixture into the pan, spreading it evenly until it reaches the top. Smooth the surface with a spatula. -
Chill the Semifreddo:
Place the pan in the refrigerator and allow it to chill while you prepare the next steps. -
Prepare the Coffee Dip:
Brew a strong cup of coffee using a moka pot and let it cool slightly. Pour it into a shallow dish and sweeten it to your taste with additional sugar, if desired. -
Prepare the Savoiardi:
Trim the ends of the savoiardi (ladyfingers) to fit the shape of your loaf pan. -
Assemble the Semifreddo:
Once the semifreddo has chilled for at least 2 hours, take it out of the fridge. Quickly dip the savoiardi into the coffee mixture, making sure not to soak them too much. Lay the dipped savoiardi in a single layer on top of the semifreddo, covering the entire surface. -
Freeze the Semifreddo:
Return the semifreddo to the freezer and let it freeze for at least another 2 hours to set completely. -
Unmold and Serve:
After the semifreddo has fully set, remove it from the freezer. To make unmolding easier, briefly dip the bottom of the pan in hot water. Once the semifreddo is released, transfer it to a serving platter. -
Garnish and Enjoy:
Melt the dark chocolate and drizzle it over the top of the semifreddo for a rich and decadent finish. Slice, serve, and enjoy your delicious homemade tiramisu semifreddo!
This Tiramisu Semifreddo combines the rich flavors of mascarpone and coffee with a light, airy texture, making it a perfect dessert for any special occasion. The process of infusing the cream and making a meringue gives it an authentic, creamy consistency, while the Savoiardi add that classic tiramisu crunch. Ready in just a few hours, this dessert is sure to impress your guests!
