Today’s #SundaySupper is going to Italy with host Manuela of Manu’s Menu and nearly 60 different recipes! I am sharing Tiramisu Semifreddo for the event. Semifreddo is a “semi-frozen” Italian dessert and comes in a variety of flavors. This particular Semifreddo takes the traditional Tiramisu and adds an ice cream cake-like quality. Savoiardi cookies (Ladyfingers) are dipped in spiked espresso, then layered with mascarpone cream and chocolate. It is a great addition to a Sunday Supper menu since the layers can be prepared ahead of time, wrapped well, and frozen until ready to eat. The semifreddo melts fast (photo-taking was a quick endeavor)! So serve it straight from the freezer.
Dip the savoiardi cookies into the espresso just long enough to coat. They shouldn’t soak and become soggy. Arrange them in a single layer to completely cover the pan. I used brandy to season the espresso, but I have also seen other recipes use marsala, rum, kahlua, or even amaretto.
Note: This recipe uses raw eggs. Consuming raw eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Be safe about the source of your eggs or used pasteurized. The Savoiardi cookies are also dipped in espresso with alcohol that is not cooked off. Omit the brandy if needed.
Here is what everyone else brought to the Italian Fest:
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Classic Vodka Sauce from Cupcakes & Kale Chips
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
- Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelatofrom Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
And Zucchini Torta plus More Recipes for Italian Fest from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
Adapted from Italian Food Forever
4 eggs, whites and yolks separated
1/2 cup granulated sugar
1 cup mascarpone cheese, room temperature
1 cup heavy cream
1/3 cup brandy or marsala
1 1/2 cup prepared espresso, room temperature
12 savoiardi cookies (ladyfingers)
1/3 cup dark chocolate cocoa powder, divided
1/4 cup shaved dark chocolate
Shaved dark chocolate
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 into the eggs and mascarpone.
Set aside a 9×5 inch loaf pan and completely line the inside with a large piece of plastic wrap with the edges hanging 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 of cookies side by side. Cut some of the cookies if needed to make sure all the space is covered.
Cover the layer of cookies with half of the egg mascarpone mixture. Cover evenly with half of the cocoa powder.
Repeat dipping the cookies and arranging in a single layer over the cocoa powder. Cover with remaining egg mascarpone. Top with remaining cocoa powder and the shaved dark chocolate. Tap the filled pan on the counter a few times to remove air bubbles. Cover in a few 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. Slice and serve immediately with whipped cream and more shaved chocolate.