Otherbiggerbolderbaking4.6
Tiramisu Semifreddo Recipe
Rich and Creamy, my Tiramisu Semifreddo recipe has all the tiramisu flavor you love in a decadent cold treat!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
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.
(8floz/225ml) heavy whipping cream1 cupladyfingers (, roughly)12
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.
(8floz/225ml) heavy whipping cream1 cupladyfingers (, roughly)12
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.
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