Ingredients
- 4 large (separated into yolks and whites) Eggs
- 100 g (½ cup) Sugar
- 250 ml (1 cup), cold Heavy cream
- 60 ml (¼ cup), cooled Strong brewed coffee
- 1 tsp for extra flavor Instant coffee granules (optional)
- ½ tsp (optional) Vanilla extract
- Chocolate shavings or cocoa powder for garnish
Directions
Semifreddo al Caffè is a classic Italian dessert that perfectly combines the bold, aromatic flavor of coffee with a light, creamy, and airy texture. The name “semifreddo” literally means “half-cold,” reflecting its unique consistency that is somewhere between a mousse and ice cream. Unlike traditional ice cream, semifreddo requires no churning and achieves its luscious texture by carefully folding whipped cream and meringue into a rich coffee and egg yolk base.
This elegant dessert is ideal for coffee lovers and is often served at festive occasions, dinner parties, or as a refreshing treat on a warm day. Its subtle sweetness, delicate coffee aroma, and smooth melt-in-your-mouth consistency make it irresistible. A final touch of chocolate shavings or a light dusting of cocoa powder adds visual appeal and a hint of extra flavor, making it a show-stopping centerpiece for any dessert table. Easy to prepare yet impressively sophisticated, Semifreddo al Caffè brings a taste of authentic Italian patisserie into your home kitchen.
Here’s an approximate nutritional breakdown per serving (for 4–6 servings) of Semifreddo al Caffè:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250–300 kcal |
| Protein | 5–6 g |
| Carbohydrates | 20–25 g |
| Sugars | 18–20 g |
| Fat | 18–20 g |
| Saturated Fat | 11–13 g |
| Cholesterol | 120–150 mg |
| Fiber | 0–1 g |
| Sodium | 40–50 mg |
| Caffeine | 30–40 mg |
Note:Values may vary depending on the type of cream, sugar, and coffee used.
Disclaimer: The nutritional information provided is an estimate and may vary depending on the exact ingredients, brands, and portion sizes used. This recipe is intended for general informational purposes only and is not a substitute for professional dietary or medical advice. Please consult a healthcare professional or registered dietitian for personalized guidance, especially if you have any medical conditions, allergies, or specific dietary needs.
Steps
1 Done | Prepare the coffee mixtureMix the brewed coffee with half of the sugar (50 g) in a small saucepan. Heat gently until sugar dissolves. Let it cool. Optionally, dissolve instant coffee in the mixture for a stronger flavor. |
2 Done | Whip the egg yolksBeat the egg yolks with the remaining sugar until the mixture becomes pale and fluffy. Slowly add the coffee mixture to the yolks while whisking continuously. |
3 Done | Whip the creamIn a separate bowl, whip the heavy cream to soft peaks. |
4 Done | Whip the egg whitesBeat the egg whites until stiff peaks form. |
5 Done | Combine ingredientsGently fold the whipped cream into the coffee-yolk mixture. Then fold in the whipped egg whites carefully, keeping as much air as possible to make it light and airy. |
6 Done | Freeze the semifreddoPour the mixture into a loaf pan or individual serving cups. Cover with plastic wrap and freeze for at least 4–6 hours, preferably overnight. |
7 Done | ServeRemove from the freezer 5–10 minutes before serving to soften slightly. Garnish with chocolate shavings, cocoa powder, or a dusting of instant coffee. |
8 Done | ✅ TipsSemifreddo is like a frozen mousse — do not overmix after folding the whites, or it will lose its airy texture. For extra flavor, you can drizzle a coffee liqueur (like Kahlúa) before freezing. |
