Coffee Semifreddo recipe

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Ingredients

¼ cup strong brewed coffee
6 ½ tablespoons white sugar
5 egg yolks
3 ½ ounces mascarpone cheese
1 ½ cups heavy cream
2 tablespoons crushed candied walnuts, or to taste

Nutrition Info

578.9 calories
carbohydrate: 24.4 g
cholesterol: 409 mg
fat: 51.9 g
fiber: 0.2 g
protein: 7.3 g
saturatedFat: 28.9 g
servingSize: -
sodium: 58 mg
sugar: 21 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.

  2. Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.

  3. Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.

  4. Remove bowl from heat and place over a bowl of ice, whisk until cooled. Fold in mascarpone cheese.

  5. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.

  6. Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

Recipe Yield

4 servings

Recipe Note

Semifreddo is a classic Italian dessert (semifreddo al caffè) that is as beautiful to look at as it tastes. You can skip the nuts for a nut-free version. Serve the semifreddo with whipped cream, cocoa powder or grated chocolate, and cookie crumbs.

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