Tiramisu Semifreddo

5 from 2 votes

This tiramisu semifreddo is a cool, creamy twist on a classic Italian dessert. Made with layers of coffee dipped ladyfingers and rich mascarpone cream, everyone loves this frozen treat!

Prep Time20

Freezing Time5

Total Time5 20

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 418kcal

Author: Rosemary Molloy

Ingredients

21 savoiardi cookies
½-¾ cup espresso or strong coffee
⅔ cup sweetened condensed milk 200 g
1 cup cream whole/whipping or heavy cream at least 30% fat content (cold)
1 cup mascarpone (remove from the fridge 30-45 minutes before using)

EXTRAS

2-3 tablespoons unsweetened dutch processed cocoa

US Customary - Metric

Instructions

In a medium bowl beat the mascarpone and sweetened condensed milk until smooth.
In a large bowl beat the cream until stiff, fold in the sweetened condensed milk mixture until well combined.
Line a 8-9 inch loaf pan with plastic wrap (make sure it goes over the edge by approximately 2-3 inches.
Place the cold coffee in a large enough dish so that you can easily turn the cookies, be sure to just turn the cookies once in the coffee and do not let them sit in it or they will become too soggy.
Place a dipped cookie (one at a time) on the bottom (1st layer) top with ⅓ of the filling and continue for another two layers. Freeze for at least 5 hours or even overnight until firm.
When ready to serve, flip the tiramisu over with the help of the plastic wrap onto a clean plate, let site 5-10 minutes then dust with unsweetened cocoa, slice and serve. Enjoy!

Video

Notes

Storage

Wrap the semifreddo tightly in plastic wrap or store it in an airtight container in the freezer. It’s best enjoyed within 1 week, but if stored toward the back of the freezer, where the temperature stays more consistent, it can keep well for up to 2–3 weeks. Let it sit at room temperature for 5–10 minutes before slicing and serving for the best texture.

Nutrition