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Coffee semifreddo

Coffee semifreddo

Coffee semifreddo

Not quite stiff, not quite melted—semifreddo literally translates to half-cold. And you’ll immediately get what that means after just one bite of this frozen delight! Its velvety texture reminds us of good-old ice cream but with a softer, lighter, more delicate touch. It’s basically a tasty cloud you can eat with a spoon. Plus, its sliceable format makes for a festive and somewhat flamboyant effect. Our simple version (5 ingredients only!) serves as an homage to the wonders of quality coffee. Feel free to add a few garnishes, such as berries, nuts or cookies, for even more pizzazz. Freezer, set, go!

Preparation 10 min
Portions 6-8

Freezing time: overnight



  1. In a large bowl, whisk the cream and icing sugar with an electric mixer until stiff peaks form. Set aside.
  2. In another bowl, whisk the egg yolks with the granulated sugar until pale and fluffy. Sugar must be dissolved.
  3. Pour the hot coffee into the egg yolk mixture while mixing until well combined.
  4. Gently fold the whipped cream into the coffee mixture until well combined.
  5. Line a 9 x 5-inch loaf pan with parchment paper or cling film. Pour the mixture into the prepared pan.
  6. Freeze overnight.
  7. Gently unmould and, using a warm knife, slice the semifreddo.
  8. If desired, garnish with chocolate shavings and serve immediately. Buon appetito!
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