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Tiramisu Semifreddo Recipe

Rich and Creamy Tiramisu Semifreddo

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Rich and Creamy, my Tiramisu Semifreddo recipe has all the tiramisu flavor you love in a decadent cold treat!

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!

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.


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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!

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4.41 from 10 votes
Tiramisu Semifreddo Recipe
Tiramisu Semifreddo Recipe
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!

Course: Dessert
Cuisine: Italian
Servings: 6 people
Author: Gemma Stafford
  • 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
  1. 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. 

  2. Using a stand mixer or electric hand mixer, whip the mascarpone cheese on medium-high speed until smooth.
  3. Pour in the cream and continue whipping until soft peaks form.

  4. Turn down the speed a little and pour the cold condensed milk and the smaller amount of diluted coffee into the whipped cream mix.

  5. Then, turn up the machine to high speed again and whip until your mixture is thick and makes stiff peaks.

  6. Scoop roughly 1/3 of the cream mix into the prepared loaf tin and smooth out to cover the base of the tin. 

  7. Pour the strongly brewed coffee and brandy into a shallow bowl.
  8. 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.
  9. 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.

  10. 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.

Watch the Recipe Video!

Recipe Notes

Here is my recipe for Homemade Egg Free Lady Fingers 


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Deepa on August 12, 2019 at 1:22 pm

    Dear Gemma,

    I love your recipes. I have tried your banana cake, chocolate chip cookies and flat bread. Sorry did not think of taking pictures at that time! But I am planning to make your tiramisu semifreddo. Will surely remember to click and post a picture. Thank you so much for all the lovely recipes.

    I have a question regarding your caramel sauce recipe. Can this be used as a filling for a cake? Thanks

    • Gemma Stafford on August 13, 2019 at 2:48 am

      Hi Deepa,
      Thank you so much for this lovely review of the recipes, I appreciate your input.
      Caramel sauce cannot be used as a filling for a cake, it is a liquid. ( here you will find my crazy frosting recipes. I think you can use equal quantities of powdered sugar, butter (real butter) and caramel sauce to get a good result. Try a small amount to test it. You can try 1oz/28g of icing sugar/butter/caramel sauce – whip it up as in my recipe and see how it works for you.
      I hope this is of help,
      Gemma 🙂

  2. Julie on July 30, 2019 at 8:34 am

    This recipe IS INSANE. Tiramisu is one of my all time favorite desserts, and this captures it perfectly while being refreshing and cold. I used bourbon instead of brandy since that’s what I had. It is SO EASY to make and even though the waiting is excruciating, it is well worth it. It tastes so fancy, would be great for a party. I love this so much.

    • Gemma Stafford on July 30, 2019 at 7:41 pm

      yes!!! That’s what I like to hear 🙂

      Thanks Julie,

  3. maria1969 on June 22, 2019 at 12:17 pm

    I did this recipe today and OMG, it was amazing!. I have shared a picture ????????

    • Gemma Stafford on June 23, 2019 at 10:08 am

      Well done, you! Gemma ????

  4. Winluck Mrossk on June 16, 2019 at 12:37 pm

    Hello….Gemma My name is Winluck From Tanzania (East Africa) I like your videos because it inspire many people that every thing is possible, but please l need your advice …..because l am a boy and l want to be an entrepreneur……of selling Yogurt and Ice cream… can l start while l have no much money…..please

    • Gemma Stafford on June 18, 2019 at 2:03 am

      Hi there,
      Good for you, it is so important to have an ambition, and then to work at it. In your case, I think you need to start with a little research. This is not just about recipes, but about the laws in your country about selling food to the general public. This is particularly important with perishable foods, which need to be chilled and maintained at a particular temperature in order that people are not made sick. The first rule is ‘Do No Harm’.
      Refrigeration will be your big investment and a cool, hygienic space to work in too. After that the recipes are easy. ( this is my yogurt recipe, and there are many tutorials online to help you too.
      It may be important for you to do an apprenticeship, with an established manufacturer, in order to see how the business works. Then you can start small and build on that, bit by bit. It is all work, and commitment.
      I hope this helps, and I wish you well determination is everything,
      Gemma 🙂

  5. Ginette Pasteris on May 31, 2019 at 12:46 pm

    Thank you so much for all your wonderful recipes and videos..

    • Gemma Stafford on May 31, 2019 at 11:08 pm

      Really glad you like my recipes.

      Thanks for being here with us 🙂

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