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Lavazza
Coffee semifreddo

Coffee Semifreddo

An excellent, coffee infused alternative to vanilla ice cream

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DIFFICULTY
Low
The Coffee semifreddo is a crisp and delicate spoon dessert, that is easy to prepare and wonderfully mouth-watering.

PREPARATION
Beat the 4 egg whites with 2.1 oz (60 g) of sugar until stiff.
Soften the gelatin in cold water.
Whip the cream.
Combine the cream with the whipped egg yolks.
Dissolve the gelatin in the coffee and add to the mixture.
Add the beaten egg whites, mixing from the bottom up.
Pour the mixture into a rectangular mold.
Cover with a slice of sponge cake.
Drizzle sugared coffee over the sponge cake.
Place in the freezer for 6 hours.

COMPOSITION
Cut a slice of semifreddo about 1 inch (2.5 cm) high.
Cut it again in half with a 45° angle.
Place it on the dish and serve with caramel sauce.

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INGREDIENTS
For 1 serving


  • 100 ml (3.5 fl oz) coffee
  • 4 eggs
  • 120 g (4.2 oz) sugar
  • 250 g (8.2 oz) double cream
  • 100 ml (3.5 fl oz) caffè
  • 50 g (1.8 oz) sponge cake
  • 5 g (0.2 oz) gelatin
  • creamy caramel sauce
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