A traditional Italian dessert called semifreddo (semifreddo al caffè) is as stunning to look at as it is to eat. For a nut-free variation, omit the nuts. With whipped cream, cocoa or chocolate shavings, and cookie crumbs on the side, serve the semifreddo.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- 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.
- Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
- 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.
- Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.
- Remove serving glasses from the freezer about 10 minutes before serving, to allow semifreddo to thaw slightly.
Nutrition Facts
| Calories | 579 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 409 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 29 g |
| Sodium | 58 mg |
| Sugars | 21 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
VERY GOOD, DIDN’T QUITE UNDERSTAND HOW TO MIX CREAM CHEESE, DIDN’T MIX WELL.