This Rich and Creamy Tiramisu Semifreddo is a dreamy dessert that combines the best of two classics. With its velvety mascarpone base, delicate coffee-soaked ladyfingers, and a hint of cocoa, every bite is a symphony of flavors.
The semifreddo texture is luxuriously smooth, offering a cool, melt-in-your-mouth experience that’s both refreshing and indulgent. Perfect for impressing guests or treating yourself, it’s a dessert that feels fancy yet comes together in just 20 minutes.
What makes this recipe truly special is its effortless elegance. The layers of creamy richness and subtle coffee notes create a dessert that’s as beautiful as it is delicious. Whether you’re a tiramisu lover or new to semifreddo, this treat is sure to become a favorite.
Its quick prep time means you can whip it up for any occasion, leaving you more time to savor every decadent spoonful. A dessert this good deserves a spot on your table tonight!
Ingredients for Rich and Creamy Tiramisu Semifreddo
- ½ cup (4oz/115g) mascarpone cheese (softened for easier mixing)
- 1 cup (8floz/225ml) heavy whipping cream (cold for better whipping)
- ½ cup (5oz/142g) sweetened condensed milk (keep it cold)
- 2 teaspoons instant coffee granules diluted in 4 teaspoons water
- ¾ cup (6floz/170ml) strongly brewed coffee (cooled to room temperature)
- ¼ cup (2floz/57ml) brandy (optional, omit for a non-alcoholic version)
- 12 ladyfingers (roughly broken into pieces)
Step-by-Step Instructions
- Prepare the loaf tin: Grease and line a 9 x 5-inch loaf tin with 3 layers of cling wrap, ensuring it overhangs the edges for easy removal later.
- Whip the mascarpone: Using a stand mixer or electric hand mixer, whip the mascarpone cheese on medium-high speed until smooth.
- Add the cream: Pour in the heavy whipping cream and continue whipping until soft peaks form.
- Incorporate the condensed milk and coffee: Reduce the speed and add the cold condensed milk and diluted coffee. Increase the speed to high and whip until the mixture is thick and forms stiff peaks.
- Layer the base: Scoop about 1/3 of the cream mixture into the prepared loaf tin and smooth it out to cover the base.
- Prepare the coffee dip: Pour the strongly brewed coffee and brandy (if using) into a shallow bowl.
- Assemble the layers: Quickly dunk each ladyfinger into the coffee mixture (just a few seconds) and place them in a single layer over the cream in the tin. Repeat with another layer of ladyfingers, followed by another 1/3 of the cream mixture. Finish with the remaining cream, smoothing the top.
- Freeze: Tap the tin gently on the counter to level the mixture. Freeze for at least 5 hours or overnight.
- Serve: Invert the semifreddo onto a serving platter, dust with cocoa powder, and slice. Store leftovers in the freezer for up to 6 weeks.
Perfect Pairings: Serving Suggestions
This Rich and Creamy Tiramisu Semifreddo is a showstopper on its own, but you can elevate it further with a few thoughtful additions. Serve it with a dusting of cocoa powder and a sprinkle of finely grated dark chocolate for extra indulgence.
For a refreshing contrast, pair it with fresh berries like raspberries or strawberries. A drizzle of chocolate sauce or a dollop of whipped cream can also add a delightful touch. Perfect for dinner parties or special occasions!
Storage Secrets: Keeping It Fresh
Once prepared, this semifreddo can be stored in the freezer for up to 6 weeks, making it a great make-ahead dessert. To maintain its texture, wrap it tightly in cling wrap or place it in an airtight container.
When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to slice. Avoid refreezing after thawing to preserve its creamy consistency.
Quick Tips: Time-Saving Hacks
To streamline the process, prepare the coffee and brandy mixture ahead of time and chill it in the fridge. Use pre-brewed cold coffee to save time. If you’re short on time, you can skip the brandy or use a coffee liqueur for a quicker alternative. For an even faster assembly, consider using pre-made ladyfingers, which are widely available in most grocery stores.
Recipe Variations: Make It Your Own
Feel free to customize this recipe to suit your taste! Swap the brandy for rum or omit it entirely for a non-alcoholic version.
For a nutty twist, add a layer of crushed hazelnuts or almonds between the cream and ladyfingers. If you’re a chocolate lover, mix in a tablespoon of cocoa powder into the cream mixture for a richer flavor. Experiment and make it uniquely yours!
Equipment Essentials: Tools You’ll Need
To make this recipe a breeze, ensure you have a stand mixer or electric hand mixer for whipping the cream and mascarpone to perfection. A 9 x 5-inch loaf tin lined with cling wrap is essential for shaping the semifreddo.
A shallow bowl for dipping the ladyfingers and a spatula for smoothing the layers will also come in handy. Having the right tools makes the process seamless and enjoyable!
Rich and Creamy Tiramisu Semifreddo
Equipment
- stand mixer or electric hand mixer
- 9 x 5-inch loaf tin
- cling wrap
- shallow bowl
Ingredients
- ½ cup mascarpone cheese 4oz/115g
- 1 cup heavy whipping cream 8floz/225ml
- 1/2 cup sweetened condensed milk 5oz/142g, cold
- 2 teaspoons instant coffee granules diluted in 4 teaspoons water
- 3/4 cup strongly brewed coffee 6floz/170ml
- 1/4 cup brandy 2floz/57ml, optional
- 12 ladyfingers roughly
Instructions
- 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.