Tiramisu Semifreddo
Rich and creamy, this Tiramisu Semifreddo has all the tiramisu flavor you love in a decadent cold treat!
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Equipment
- 1 9 x 5 loaf tin
- cling wrap
- stand or hand mixer
- 1 shallow bowl
Ingredients
- 4 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk cold
- 2 tsps instant coffee granules diluted in 4 tsps water
- 3/4 cup strongly brewed coffee
- 1/4 cup brandy optional
- 12 ladyfingers
- cocoa powder optional
Instructions
- 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.
- Using a stand mixer or electric hand mixer, whip the 4 oz mascarpone cheese on medium-high speed until smooth.
- Pur in the 1 cup heavy whipping cream and continue whipping until soft peaks form.
- Turn down the speed a little and pour the cold 1/2 cup sweetened condensed milk and the diluted 2 tsps instant coffee granules into the whipped cream mix.
- Turn up the machine to high speed again and whip until your mixture is thick and makes stiff peaks
- Scoop roughly 1/3 or the cream mix into the prepared loaf tin and smooth out to cover the base of the tin.
- Pur the 3/4 cup strongly brewed coffee and 1/4 cup brandy into a shallow bowl.
- Quickly, dunk the 12 ladyfingers, one at a time, into the coffee and place directly into the loaf tin. Fight the urge to dunk for longer, as they only need seconds in the coffee mix.
- Once you have finished 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. You can bang it on the counter to level it.
- 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.