Hello People, Austin Carter here from Beyond the Bayou Blog There are two things that I just love. One of them is coffee–which I can drink all day long, and the other is pecan pralines. Combine them together and you have the perfect pick-me-up for breakfast. Combine them as a cool treat with chocolate-covered espresso beans, well, now that is just sinful! Semifreddo has been on my “to-do” list and I finally have gotten around the making one. Super quick to make and the perfect cool-down dessert for hot summer days or really any day.

Semifreddo is a semi-frozen dessert. The main ingredients are eggs, sugar, and cream. The texture is light and airy and there are many ways you can achieve this. Some recipes I read used whipped egg whites to make a meringue that was then folded into the yolks, which is good if you do not want to waste the whites. The particular recipe I used did not incorporate the egg whites but instead used heavy cream that was whipped to soft peaks that were then folded into the cooked yolks. For the yolks, they were cooked over a double boiler with sugar and super strong coffee–I used Community Coffee with Chicory. After they reached the

Some recipes I read used whipped egg whites to make a meringue that was then folded into the yolks, which is good if you do not want to waste the whites. The particular recipe I used did not incorporate the egg whites but instead used heavy cream that was whipped to soft peaks that were then folded into the cooked yolks. For the yolks, they were cooked over a double boiler with sugar and super strong coffee–I used Community Coffee with Chicory. After they reached the

After they reach the internal temperature of 170 degrees, they are then whipped until cool, thick, and doubled in volume.

Overview: How To Make Coffee Semifreddo?

Step 1: Prepare Your Pan

Line a sheet pan with wax paper and set it aside. This will be where you drop the pecan praline mixture later.

Step 2: Cook the Sugar Mixture

In a medium pot over medium heat, combine 1 cup cane sugar, 1 cup brown sugar, 1/2 cup evaporated milk, and a pinch of kosher salt. Stir occasionally.
Insert a candy thermometer into the pot, ensuring the tip doesn’t touch the bottom. Cook until the mixture reaches 240°F. It will bubble and foam, which is normal.

Step 3: Add Final Ingredients

Once the mixture hits 240°F, remove the pot from the heat. Add 4 tablespoons of butter, 1/2 teaspoon vanilla extract, and 1 1/2 cups chopped pecans. Stir until the mixture thickens.

Step 4: Form the Pralines

Drop spoonfuls of the pecan mixture onto the wax paper-lined pan. You should be able to make 6-8 pralines, depending on their size. Let them cool and set.

Coffee Semifreddo

Step 5: Prepare the Pan

Line a 9x5x3-inch metal loaf pan with plastic wrap, leaving some overhang. Sprinkle a layer of crumbled pecan pralines and chocolate-covered espresso beans evenly over the bottom.

Step 6: Beat the Cream

In a large bowl, beat 1 3/4 cups heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form. Refrigerate while making the custard.

Step 7: Make the Custard

In a glass bowl, mix 8 large egg yolks, 1/2 cup cane sugar, 1/2 cup cooled strong brewed coffee, and 1/4 teaspoon kosher salt until well combined.
Place the bowl over a large saucepan of simmering water, making sure the bottom doesn’t touch the water. Whisk constantly until the mixture thickens and an instant-read thermometer reads 170°F, about 8-10 minutes.

Step 8: Cool the Custard

Remove the bowl from the heat and beat the custard mixture with an electric mixer until it’s cool, thick, and doubled in volume, about 6 minutes.

Step 9: Fold in the Cream

Gently fold the chilled whipped cream into the custard mixture until well combined.

Step 10: Assemble the Semifreddo

Spoon enough of the mixture into the loaf pan to cover the bottom. Sprinkle more crumbled pralines and chocolate espresso beans on top.
Add another layer of the whipped cream mixture, followed by more pralines and espresso beans. Repeat until the pan is filled.

Step 11: Freeze

Fold the plastic wrap over the top of the pan to cover it. Freeze the semifreddo until firm, at least 8 hours or overnight.

Enjoy your homemade pecan pralines and coffee semifreddo!

Tips that Are Worth Your Attention!

Precise Candy Temperature: For the pecan pralines, use a reliable candy thermometer. Accuracy is key here—cooking the mixture to exactly 240°F ensures the right consistency and texture. Too low, and the pralines may not set; too high, and they can become too hard.
Cooling the Pralines: Once you spoon the pecan praline mixture onto the wax paper, let it cool completely before handling. This will prevent them from becoming too soft or sticky.
Egg Yolks for Custard: When preparing the custard, constantly whisk the egg yolks mixture over simmering water to prevent them from scrambling. It’s essential to keep the bowl’s bottom from touching the water to ensure even cooking.
Chilling the Custard: After beating the custard mixture, ensure it cools completely before folding in the whipped cream. This helps maintain the light, airy texture of the semifreddo.
Consistent Whipping Cream: Beat the cream until just reaching soft peaks. Overwhipping can make it too stiff and affect the smooth texture of the semifreddo.
Layering Technique: When layering the semifreddo mixture, alternate between the custard and toppings gently. This ensures a balanced distribution of flavor and texture throughout.
Freezing Tips: For an even freeze, place the semifreddo in the coldest part of your freezer. Ensure it is completely covered with plastic wrap to avoid freezer burn and maintain a creamy texture.
Serving Suggestions: Let the semifreddo sit at room temperature for a few minutes before serving to soften slightly. This makes it easier to slice and enhances the creamy texture.

These tips will help you achieve a semifreddo with a perfect texture and balanced flavors. Enjoy your delicious creation!

What to Serve with Coffee Semifreddo?

What’s the Difference Between Semifreddo and Ice Cream?

Semifreddo and ice cream differ mainly in texture and preparation. Semifreddo is Italian for “half-cold” and has a mousse-like, airy texture because it’s made with whipped cream folded into a custard base. Ice cream, on the other hand, is churned while freezing, creating a smoother and denser texture. Semifreddo is typically less sweet and lighter, while ice cream is creamier and richer.

What Is the Difference Between Mousse and Semifreddo?

Mousse and Semifreddo both have creamy textures, but they’re different in how they’re made. Mousse is light and airy, often made with whipped cream and egg whites, and usually served chilled. Semifreddo, on the other hand, is a bit denser and richer, made with a custard base and whipped cream, then frozen. It’s not as icy as ice cream but has a smoother, more gelato-like consistency.

Why Is My Semifreddo so Hard?

If your semifreddo is too hard, it might be due to a few factors. The most common reason is freezing it for too long or at too low of a temperature. Make sure to let it sit out for a few minutes before serving to soften up. Also, double-check the recipe to ensure you’ve got the right balance of ingredients and didn’t overmix or overfreeze.