Semifreddo is a rich, underappreciated summer dessert that can be made without a machine. It has a custard-like texture and a rich flavor. But everything has a price. I chose to use the eggs whole and create a “zabaringue” instead of the traditional method, which requires you to produce three different components: a zabaione, a meringue, and whipped cream. Although I was aware that the volume would be reduced, I didn’t care.
| Prep Time: | 10 mins |
| Cook Time: | 4 mins |
| Additional Time: | 8 hrs 4 mins |
| Total Time: | 8 hrs 18 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 large eggs
- 2 tablespoons white sugar
- 1 tablespoon coffee-flavored liqueur (such as Kahlua®)
- 1 ½ teaspoons instant coffee granules
- 1 teaspoon unsweetened cocoa powder (Optional)
- ¼ cup ice cold heavy whipping cream
- 1 tablespoon white sugar
- 1 teaspoon whipped cream for garnish (Optional)
- 1 pinch unsweetened cocoa powder for dusting (Optional)
Instructions
- Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
- Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
- Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
- Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.
- Answering questions about how to use this technique to make other flavors is tough, since there are many variables. Theoretically, if you replace the coffee and liquor, with other similar “stuff,” then you should get a similar product. Good luck!
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 227 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 83 mg |
| Sugars | 22 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I enjoyed trying this but I never quite achieved the “ribbon stage” while whisking.
Made with lemon liqueur (30% alc) and lime zest, also added a bit more sugar. It was awsome! Great consistency!
I tripled the recipe, used an electric mixer, and followed directions. I had no idea whether this would work, but it did! And it was great! Will be making this again!
I highly suggest watching the video. I’m not sure what happened during the egg step on my first try, but I got some solids of what I am guessing are scrambled eggs haha. SO I scrapped that, used C&H instead of my “natural” sugar, and “borrowed” two of my roommate’s higher quality eggs, and kept heat lower. It took a LONG time (15+ min of egg whipping and heat adjustment) but eventually got to the ribbon stage. The rest was straight forward, and I excitedly tried a spoon this morning, smooth, sweet n delicious!
This was awesome! Definitely a keeper. I used Bailey’s Irish cream instead of Kahula and it tasted great! 10 out of 10
This is my fourth try. The main problem has been getting the eggs to thicken. Tonight I resolved to either thicken them, scramble them or break something, I did not follow the instructions exactly anymore. I simmered water in a skillet, and placed a pyrex bowl in that, and whisked, and whisked. Not much happened for 20 minutes, until I turned it up to high, getting a full boil, and even then it took another 5 minutes or so to thicken. I expect this batch will be good. The first batches tasted great, but without thickened eggs they had poor texture, not airy at all, not much fun to eat. I would make this again if I could get it right, and into the freezer within 20 minutes or so. But it took about an hour altogether tonight to do that.
I really liked it, the downside is that I’m underage and couldn’t get any coffee liqueur so I just used coffee. I tried it once using whole eggs to get the custard but it just didn’t work so I separated the eggs. I whipped the whites and turned the yolk into the custard. I ended up getting a lighter and fluffier texture that a semifreddo should be.