Coffee semifreddo

Coffee Semifreddo

Semifreddo is not homemade ice cream, but it is a semi-frozen dessert that we all love.

The word semifreddo is Italian and means semi frozen. In Spain they have their own version of this type of dessert, and they call it semifrio.

Semifreddo is easier to make than ice cream, and so far I have not met anyone who do not like it.


1 tbsp instant coffee
1 tbsp Tia Maria or brandy
4 large eggs, separated
100g/3½oz golden caster sugar
300ml/10½fl oz double cream
100g/3½oz finely chopped honeycomb Toblerone

Preparation method

Oil and line 1 loaf tin with cling film.

Put Coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir until the instant coffee has dissolved.

Put the egg whites and the cream in seperate bowls.

Beat the egg whites until stiff. Then you quickly beat the egg yolk mixture until it becomes thick and leaves a trail.

Then you beat the cream until it gets thick.

Fold the cream into the egg yolk mixture. Then carefull fold in the whites.

Coffee Semifreddo - fold in the egg whites

Then just fold in the finely chopped honeycomb Toblerone.

Coffee Semifreddo - fold in the finely chopped honeycomb Toblerone

Pour the mixture into the loaf tin and set in the freezer. The semifreddo will then be ready to serve after about 2-5 hours.

You can keep it in the freezer for up to 6 weeks!

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