Tiramisu semifreddo

If tiramisu is your favorite dessert, definitely try this semi-frozen version, which is an ideal choice for hot summer days.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 240 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 4 pieces Egg, fresh

  • 100 g Sugar, white

  • 250 g Cheese, creamy

  • 1 teaspoon Vanilla, extract, natural

  • 250 ml Sweet cream

  • 200 ml Coffee, espresso

  • 100 ml Alcohol, Dessert wine

  • pieces Breadcrumbs, dried

  • pieces Cocoa, powdered, unsweetened

Steps

  1. Separate the egg yolks and whites into two bowls. Add half of the sugar to the yolks and beat them with an electric mixer until you get a thick, pale yellow cream.

  2. In a third bowl, mix the mascarpone and vanilla extract with a hand whisk. Add the sweet cream and beat until you get a medium-thick cream, which you then mix with the beaten yolks.

  3. Beat the egg whites until they foam, then gradually add the remaining sugar while mixing. It is important to beat the whites until all the sugar is completely dissolved and you get a thick and shiny meringue. Gently and slowly fold it into the mascarpone cream in two or three parts.

  4. Line a narrow, elongated baking dish with plastic wrap, letting it slightly hang over the edges, as we will use it to cover the dessert at the end. Pour coffee into a shallow bowl with a flat bottom and mix in the Marsala wine. Quickly dip the ladyfingers into the coffee on both sides and place them side by side in the baking dish.

  5. Once the entire bottom of the dish is covered with ladyfingers, spread half of the cream over them using the back of a spoon or spatula and smooth it out nicely.

  6. Follow with a new layer of coffee-dipped ladyfingers, which you then cover with the remaining cream. Finish the layering with a final layer of coffee-dipped ladyfingers. Gently tap the dish a few times on the counter to remove any air bubbles, then fold over the plastic wrap hanging over the edges. Store the dessert in the freezer for 3 to 4 hours to semi-freeze. The cream in the center will still be very soft.

  7. Take the dessert out of the refrigerator about 10 minutes before serving and let it sit at room temperature to warm up slightly. Then place it on a platter, dust the top with cocoa powder, cut into pieces, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 312.52 kcal
  • Fat: 12.58 g
    • Saturated Fat: 5.71 g
  • Carbohydrates: 38.02 g
    • Sugars: 12.58 g
  • Protein: 9.39 g
  • Fiber: 1.55 g

Advice

Since we use raw eggs to prepare the semifreddo, it is very important that they are as fresh as possible. Instead of Marsala wine, you can also use cognac or brandy.