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.

Disclaimer: This recipe contains raw eggs. Use only pasteurized or an egg source you trust. Consuming raw eggs may increase your risk of foodborne illness, particularly with certain medical conditions.

The Savoiardi cookies are dipped in espresso with alcohol that is not cooked off. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly or omit the brandy/marsala.

Sunday Supper

Today’s #SundaySupper is going to Italy with host Manuela of Manu’s Menu and dozens of recipes! 

I am joining the event with a recipe for Semifreddo al Tiramisù (Tiramisu Semifreddo).

Semifreddo al Tiramisù (Tiramisu Semifreddo)

Semifreddo is a “semi-frozen” Italian dessert and comes in a variety of flavors. This particular Semifreddo takes the classic 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.

A Few Tiramisu Semifreddo Tips

Soften the mascarpone at room temperature before blending with the eggs. This will help create a more light and creamy texture.

Dip the savoiardi cookies into the espresso just long enough to coat. They shouldn’t soak and or the base will become soggy. Arrange the ladyfingers in a single layer to completely cover the pan.

I used brandy to combine with the espresso, but I have also come across other recipes using marsala, rum, kahlua, or even amaretto.

Freeze the Tiramisu Semifreddo for at least 4 hours to set, but the flavors are especially best after overnight to allow the flavors to settle and blend.

Avoiding Eggs?

Avoiding eggs? I recently came across a recipe on Ricette Dal Mondo that swaps the eggs for sweetened condensed milk:

Simply beat together 8 ounces (227 grams) mascarpone and 10 ounces (183 grams) sweetened condensed milk until light and fluffy.

Taste for sweetness and add a little sugar if desired.

In a separate bowl, beat the 1 cup (237 milliliters) heavy cream until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture until just combined. Use this as the mascarpone filling to layer with the remaining ingredients.

Looking for more Semifreddo recipes? Try Chocolate Nutella Semifreddo.

Sunday Supper Italian Fest:

• 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
• Cherry Walnut Biscotti from Pies and Plots
• Fiordilatte Gelato from Manu’s Menu
• Panna Cotta with Fresh Berries from The Chef Next Door
• Semifreddo al Tiramisù (Tiramisu Semifreddo) from Tara’s Multicultural Table
• Wine and Cheese Chocolate Muffins from What Smells So Good?
• Zabaglione Gelato from Magnolia Days
• Easy Limoncello from Our Good Life
• Liquore all’Alloro from Culinary Adventures with Camilla

Semifreddo al Tiramisù (Tiramisu Semifreddo) Recipe

Adapted from Italian Food Forever

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5 from 1 vote

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.

Course Dessert

Cuisine Italian

Keyword cream, dessert, espresso, Italian, Italy, ladyfinger, semifreddo, tiramisu

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 1 Loaf

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

• 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 gently into the eggs and mascarpone.
• Completely line the inside of a 9×5 inch (23×13 centimeter) loaf pan with a large piece of plastic wrap, allowing the edges to hang 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 arranged side by side. Cut some of the cookies if needed to make sure the entire space is covered.
• Cover the layer of cookies with half of the egg mascarpone mixture.
• Cover evenly with 2 tablespoons of the cocoa powder.
• Repeat dipping the cookies and arranging in another single layer over the cocoa powder.
• Cover with remaining egg mascarpone in an even layer.
• Top with the remaining cocoa powder.
• Tap the filled pan on the counter a few times to settle and remove any air bubbles.
• Cover in a couple 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 and flip onto the desired serving platter.
• Cover the top of the semifreddo with additional cocoa powder and a sprinkling of shaved dark chocolate.
• Slice and serve immediately.