For a richer flavor, use espresso powder instead of instant coffee. If you don't have Marsala wine, you can substitute with a dark rum or coffee liqueur. Ensure your egg whites are at room temperature for best volume when whipping. To prevent ice crystals, consider adding a tablespoon of vodka to the mixture before freezing. The alcohol will help keep the semifreddo smooth. For a layered effect, alternate layers of crumbled ladyfingers soaked in coffee with the semifreddo mixture in your serving containers.
Tiramoussa Semifreddo – Frozen Italian Coffee Dessert
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME4 hrs 30 mins
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SERVING10 People
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VIEWS15
Indulge in the ethereal delight of Tiramoussa Semifreddo, a frozen rendition of the classic tiramisu. This decadent dessert boasts a rich coffee flavor and a surprisingly light texture, making it the perfect finale to any meal. Garnished with a dusting of cocoa or shaved chocolate, it's an elegant treat that's both satisfying and refreshing.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol115 mg
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Protein3 g
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Saturated Fat8 g
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Sodium43 mg
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare Ingredients: Gather all ingredients and have them measured and ready to go. (5 minutes)
02
Step
2 mins
Create the Zabaglione Base: In a stainless steel bowl, whisk together the egg yolks, instant coffee, sugar, and Marsala wine until smooth. (2 minutes)
03
Step
10 mins
Cook the Zabaglione: Place the bowl over a double boiler with gently simmering water. Whisk continuously until the mixture thickens enough to form ribbons that briefly hold their shape on the surface of the mixture, approximately 10 minutes. Alternatively, for a faster method (6-7 minutes), carefully set the bowl directly over medium-low heat, whisking constantly to prevent scrambling. (10 minutes)
04
Step
5 mins
Whip the Egg Whites: In a clean glass, metal, or ceramic bowl, beat the egg whites until foamy. Gradually add the salt and continue beating until stiff peaks form. Set aside. (5 minutes)
05
Step
5 mins
Whip the Cream: In a chilled glass or metal bowl, use an electric mixer to whip the heavy cream until medium-stiff peaks form. Be careful not to overwhip. (5 minutes)
06
Step
3 mins
Fold in the Zabaglione: Gently fold the egg yolk mixture (zabaglione) into the whipped cream using a spatula until just combined. (3 minutes)
07
Step
5 mins
Incorporate the Egg Whites: Gently fold in half of the beaten egg whites into the mixture until combined. Then, fold in the remaining egg whites until everything is well incorporated, being careful not to deflate the mixture. (5 minutes)
08
Step
5 mins
Portion and Freeze: Transfer the semifreddo mixture into small, individual serving containers (such as 4-ounce jam jars). Seal with lids. Freeze for a minimum of 4 hours, or preferably overnight. (5 minutes)
09
Step
2 mins
Serve: Before serving, garnish with whipped cream, shaved chocolate, or a sprinkle of cocoa powder. Enjoy! (2 minutes)
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RECIPE REVIEWS
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Please Rate
Abner Jacobs
Jun 30, 2025I found it a bit tricky to get the zabaglione to the right consistency, but after a few tries, I nailed it. The end result was worth the effort!
Madilyn Turner
Jun 22, 2025Absolutely divine! The texture was perfect – creamy and light. I used espresso powder, and it gave a wonderful depth of flavor.
Henderson Okeefe
Jun 7, 2025A great make-ahead dessert! I made it for a dinner party, and everyone raved about it. The instructions were clear and easy to follow.
Sigrid Schroeder
May 29, 2025I accidentally overwhipped the cream, but it still turned out delicious! Next time, I'll be more careful. Thanks for the recipe!
Jaleel Schuppe
May 13, 2025This is my new go-to dessert. I love that it's not too sweet and has a lovely coffee flavor. I added a splash of Kahlua, which was a great addition!