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Hi Bold Bakers!
If you like my 10 Minute Tiramisu and 2 Ingredient No-Machine Ice Cream , you are going to LOVE this Rich and Creamy Tiramisu Semifreddo recipe! This sophisticated plated frozen dessert combines all the best parts of Tiramisu: the ladyfingers, mascarpone cheese, and coffee, with rich ice cream! And don’t forget to check out The BEST Tiramisu Recipe (100% From Scratch) to see how to make these Tiramisu essentials at home with ease and simple ingredients!
The result is an impressive and decadent frozen dessert that can be made in no time.
Why is My Tiramisu Semifreddo Icy?
Nobody likes ice in their frozen desserts, this we know! Thanks to the condensed milk in this recipe the sugars prevent it from freezing rock hard. So you will be happy to know it will stay rich and creamy and ice crystal free.
How Long Should You Freeze It Before Serving?
This is a great make-ahead recipe as it is actually best after setting in the freezer overnight. I suggest freezing it for a minimum of 5 hours. This will really allow all the layers to set and make the finished semifreddo easy to remove from the tin then slice into clean individual servings.
What’s the Difference Between Ice Cream and Semifreddo?
Traditionally, both ice cream and Semifreddo start with a custard base. The difference is that semifreddo has whipped cream folded into the base and not churned like regular ice cream. This makes the texture extra light in comparison to traditional ice cream.
Do I Have to Use Coffee?
Coffee is a traditional flavor in Tiramisu, but it does not have to be used. If you don’t like the flavor of coffee, or you can not have it, you can always dip the ladyfingers in another liquid as I’ve done with my 10-Minute Berry Tiramisu!
How Do I Store Semifreddo?
This Tiramisu Semifreddo will last for up to 6 weeks covered and stored in the freezer. To keep it fresh just make sure it’s wrapped nice and tight with cling wrap.
Tips and Tricks to Making Tiramisu Semifreddo:
- Butter and line your loaf tin several times with cling wrap to ensure you can easily remove the semifreddo from the tin
- Make sure the condensed milk and cream are nice and cold before whipping, this will help them to whip up nice and stiff
- If you cannot find condensed milk, get my Homemade Condensed Milk recipe
- If you cannot find mascarpone cheese, get my Homemade Mascarpone Cheese recipe
- If you do not have freshly brewed coffee you can always use instant espresso powder
Try My Other Tiramisu Recipes!
And don’t forget to follow Bigger Bolder Baking on Pinterest!
Prep Time 20 mins
Total Time 20 mins
Rich and Creamy, my Tiramisu Semifreddo recipe has all the tiramisu flavor you love in a decadent cold treat!
Author: Gemma Stafford
Servings: 6 people
- ½ cup (4oz/115g) mascarpone cheese
- 1 cup (8floz/225ml) heavy whipping cream
- 1/2 cup (5oz/142g) sweetened condensed milk, cold
- 2 teaspoons instant coffee granules diluted in 4 teaspoons water
- 3/4 cup (6floz/170ml) strongly brewed coffee
- 1/4 cup (2floz/57ml) brandy, optional
- 12 ladyfingers , roughly
Grease and line a 9 x 5-inch loaf tin with 3 layers of cling wrap. This will enable you to get the semifreddo out of the tin later.
Using a stand mixer or electric hand mixer, whip the mascarpone cheese on medium-high speed until smooth.
Pour in the cream and continue whipping until soft peaks form.
Turn down the speed a little and pour the cold condensed milk and the smaller amount of diluted coffee into the whipped cream mix.
Then, turn up the machine to high speed again and whip until your mixture is thick and makes stiff peaks.
Scoop roughly 1/3 of the cream mix into the prepared loaf tin and smooth out to cover the base of the tin.
Pour the strongly brewed coffee and brandy into a shallow bowl.
Quickly, dunk the ladyfingers one at a time into the coffee and place directly into the loaf tin. Fight the urge to dunk for longer, they only need seconds in the coffee mix.
Once you have done a layer of ladyfingers, spoon another 1/3 of the cream mix on top and continue with another layer of ladyfingers. After 2 layers, add the remaining cream mixture over the top and smooth out. I like to bang it on the counter to level it.
Freeze for at least 5 hours or overnight before eating. To serve, invert on top of your serving platter and dust with cocoa powder. Store the semifreddo in your freezer for up to 6 weeks.