Tiramisu semifreddo recipe

Google+ Pinterest LinkedIn Tumblr +

  • Yield: 8 Servings


  • 1 portion semifreddo
  • 9 oz (250 g) mascarpone (to replace 150 ml/5 fl oz cream)
  • 3½ fl oz (100 ml) marsala wine
  • 12 sponge finger
  • 5 fl oz (150 ml) espresso
  • Cocoa powder, to decorate
How to Make It
  1. Make the semifreddo according to the basic recipe, but leave out the vanilla pod and reduce the amount of cream to 250 ml (9 fl oz).
  2. Whisk the mascarpone with the marsala and carefully add the yolk, the whipped cream and the whipped egg whites.
  3. Line an oblong loaf tin with clingfilm.
  4. Put a little of the ice cream mixture into the bottom of the tin and dip one biscuit at a time into the cold espresso. Place a layer of biscuits in the tin and top with some of the ice cream. Repeat the procedure again.
  5. Lightly tap the tin against the work surface so any air bubbles dissipate. Freeze it for 3–4 hours so that it is half frozen; it should still be a little soft in the middle.
  6. Turn out the tiramisu onto a serving plate and remove the clingfilm. Dust with cocoa, to decorate.

Leave A Reply