Tiramisu Semifreddo

Tiramisu Semifreddo


5 people made this

About this recipe: Tiramisu translates as "pick me up" because it contains caffeine in the form of coffee and cocoa. "Semi-freddo" translates as half frozen and is an easy-to-make ice cream. Here I've borrowed tiramisu's ingredients to make a semi freddo. If you like this recipe - you can find more just like it in my new book 'One More Slice'. See footnote for more details.

Serves: 12 

  • 4 free range eggs
  • 100g sugar, divided
  • 250g marscapone
  • 100ml marsala wine
  • 250ml double cream
  • 12 sponge fingers
  • 150ml espresso, cold
  • cocoa powder, to decorate

Prep:30min  ›  Extra time:4hr freezing  ›  Ready in:4hr30min 

  1. To make the semifreddo ice cream: separate the egg yolks from the whites. Whisk the egg yolks with half the sugar until white and fluffy. Whisk the marscapone with the marsala wine and stir into the egg mixture.
  2. Whip the cream until fluffy and fold it into the egg mixture.
  3. Whip the rest of the egg whites with the rest of the sugar until stiff. Carefully fold this into the egg mixture.
  4. To arrange the tiramisu semifreddo: Line an oblong tin with clingfilm. Put a little of the ice cream mixture into the bottom of the tin and dip one biscuit at a time in the cold espresso. Place a layer of biscuits in the tin and top with some of the ice cream. Repeat the procedure again.
  5. Lightly tap the tin against the owrk surface so any air bubbles dissipate. Freeze it for 3 or 4 hours so it is half frozen: it should still be a little soft in the middle.
  6. Turn out the tiramisu onto a serving plate and remove the clingfilm. Dust with cocoa powder, to decorate.

About my book:

One More Slice is published by New Holland Publishers, price £12.99.

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Reviews (1)


Lovely - just made it for Christmas - useful as you can semi defrost and slice a large or small piece. Forgot to add the cream but had too much for loaf tin anyway. Used 22 fingers as i put a layer in the middle - 16 Dec 2012

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