Here’s the thing. The tiramisu is a classic Italian dessert from Northern Italy, where eating is more than nourishment; it’s a luxurious experience.
The layered cake is based on spongy ladyfinger biscuits soaked in authentic espresso and topped with sweetened mascarpone cheese. Dusted with cocoa powder, there’s nothing more decadently satisfying in the world of desserts.
Did you know tiramisu means ‘lift me up’? And it’s because the sugar, the coffee and the fatty layers of mascarpone are enough to get you back on your feet, even after the most stressful workday.
The semifreddo is an evolution of the classic Italian dessert. It’s served almost frozen, and it relies on ice cream to give it a silken mouthfeel.
For a long time, the only way of enjoying a semifreddo tiramisu was by buying it, but now you can make one at home. You’ll need lots of ice cream, but the result is well worth it! A new classic was born, and you can make it your signature dessert for Italian-inspired dinner parties.
To make a semifreddo coffee tiramisu, you’ll need ladyfinger biscuits and mascarpone cheese. Along with the cocoa powder and the espresso, these are the only ingredients shared between a semifreddo and a classic tiramisu.
We’re also using vanilla and coffee ice cream. Together, they’ll become cold, creamy layers in this modern take on the tiramisu. Gently layered between the coffee-soaked biscuits, this is a frozen dessert elevated to new pleasurable heights!
Line a 9-inch loaf pan with parchment paper or plastic wrap. Let it hang over the edges.
Let the coffee and vanilla ice cream soften at room temperature.
Using a hand mixer in a medium-sized mixing bowl, combine the mascarpone and the vanilla ice cream until fully incorporated and smooth. Set aside in the fridge.
In the bottom of the pan, spread a thin layer of the mascarpone mixture, don’t use it all.
Layer the ladyfingers on top of the mascarpone mixture layer. Cut them in half if necessary.
Pour the cold espresso over the ladyfinger layer.
Spread a layer of softened coffee ice cream over the ladyfinger layer.
Optionally, add an extra layer of ladyfinger biscuits; if you do, soak them in cold espresso. You can have as many layers as you want to alternate between biscuits, ice cream and mascarpone.
Add a final layer of the mascarpone mixture.
Freeze for at least 4 hours.
Unmold right before serving and dust the semifreddo with cocoa powder.