Coffee Semifreddo Recipe
This Coffee Semifreddo is a creamy, indulgent dessert with layers of whipped cream, rich coffee custard, and crunchy pecan pralines. It’s perfect for coffee lovers, with added chocolate-covered espresso beans for extra flavor. Easy to make, it freezes overnight and offers a refreshing, decadent treat whenever you’re ready.
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Calories: 450kcal
Servings: 8 servings
Equipment
- Medium-sized Pot
- Candy thermometer
- Large Bowl
- Electric or stand mixer
- Glass bowl
- Large saucepan
- 9x5x3-inch metal loaf pan
- Plastic Wrap
- Sheet pan
- Wax paper
- Crumbled pecan pralines (for layering)
- Chocolate-covered espresso beans (crushed)
Ingredients
- 2 cups heavy cream
- 4 large egg yolks
- ½ cup sugar
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- Pinch of salt
- Chocolate shavings optional
Instructions
- Line a loaf pan with plastic wrap.
- Whip heavy cream to soft peaks and chill.
- Whisk egg yolks with sugar in a heat-safe bowl.
- Add espresso powder and vanilla.
- Gently heat the mixture over simmering water, whisking until thickened.
- Remove from heat and cool slightly.
- Fold in the whipped cream gently.
- Pour mixture into the loaf pan.
- Smooth the top evenly.
- Freeze for at least 6 hours or overnight.
- Slice and serve chilled.
- Serving Step: Top with chocolate shavings or a drizzle of coffee syrup for extra flavor.
Nutrition
Calories: 450kcal | Carbohydrates: 45g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 180mg | Sodium: 90mg | Fiber: 2g | Sugar: 40g