Combine Coffee and Egg Mixture: Slowly pour the cooled coffee mixture into the egg yolk and sugar mixture, whisking constantly to avoid scrambling the eggs. Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly. Heat until the mixture thickens slightly, but do not allow it to come to a boil. Remove from heat and let it cool.
Whip the Cream: In a large mixing bowl, whip the heavy cream until stiff peaks form. This should take about 3-4 minutes using an electric mixer.
Fold Together: Gently fold the cooled coffee mixture into the whipped cream. Be careful not to deflate the whipped cream too much. Add a pinch of salt and the vanilla extract, mixing until smooth and combined.
Freeze the Semifreddo: Pour the semifreddo mixture into a loaf pan or an airtight container, smoothing the top with a spatula. Cover and place in the freezer for at least 6 hours or overnight, until fully set.
Serve: Before serving, let the semifreddo sit at room temperature for a few minutes to soften slightly. Serve with a dollop of fresh whipped cream, chocolate shavings, or a drizzle of melted dark chocolate for an extra indulgent touch.
Tips for Serving and Storing:
Serving Tips: For an elegant presentation, scoop the semifreddo into individual serving glasses or bowls and top with whipped cream and grated chocolate. Pair it with a shot of espresso for a true coffee-lover’s experience.
Storing: Store the Coffee Semifreddo in the freezer, covered tightly, for up to 2 weeks. Be sure to wrap it well in plastic wrap or aluminum foil to prevent freezer burn.
Serving Temperature: Semifreddo is best served slightly softened, so it’s easier to scoop. Let it sit for 5-10 minutes at room temperature before serving.
Variants:
Mocha Semifreddo: Add a tablespoon of cocoa powder to the coffee mixture for a chocolate-coffee fusion, creating a mocha-flavored semifreddo.
Vegan Coffee Semifreddo: Substitute heavy cream with full-fat coconut milk or a plant-based whipped cream, and use egg replacers like aquafaba (chickpea brine) to achieve a similar creamy texture.
Spiced Coffee Semifreddo: Add a dash of cinnamon, nutmeg, or cardamom to the coffee mixture for a spiced twist on this dessert.
Tiramisu Semifreddo: Layer the semifreddo with ladyfingers soaked in espresso, mimicking the flavors of a classic tiramisu.
FAQ:
Can I make this dessert ahead of time? Yes! Coffee Semifreddo is an excellent make-ahead dessert. It requires a few hours to freeze and can be made up to a day or two before serving, making it perfect for dinner parties or holiday gatherings.
Can I use instant coffee instead of brewed coffee? Yes, you can substitute instant coffee or coffee granules for brewed coffee. Just dissolve about 2 tablespoons of instant coffee in 1/2 cup of hot water to create a strong coffee base.
What can I use instead of egg yolks? If you want to avoid eggs, you can use a store-bought egg replacer or a custard powder alternative. However, keep in mind that the texture might vary slightly.
Can I add alcohol to this recipe? Yes! Coffee liqueur like Kahlúa or Bailey’s Irish Cream adds depth and flavor to the semifreddo. You can also experiment with a splash of your favorite liqueur, but be mindful of the alcohol content so it doesn’t overwhelm the dessert.
What’s the difference between semifreddo and ice cream? Semifreddo is a lighter, creamier frozen dessert that doesn’t require churning, making it easier to prepare than ice cream. It has a smooth texture with a more mousse-like consistency, while ice cream is firmer and can be made with a custard base or cream.
Coffee Semifreddo is the perfect way to enjoy a sophisticated dessert without any fuss. With its creamy texture and delightful coffee flavor, it’s sure to be a hit at your next gathering or as a sweet treat to end your meal.
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