Coffee semifreddo
By Sara Buenfeld
Cooking time
Prep: 20 mins Plus freezingSkill level
EasyServings
Serves 8This elegant dessert is easy to slice straight from the freezer
Nutrition and extra info
Additional info
- Freezable
Nutrition
- kcalories
- 365
- protein
- 5g
- carbs
- 24g
- fat
- 28g
- saturates
- 15g
- fibre
- 0g
- sugar
- 23g
- salt
- 0.16g
Ingredients
- 1 tbsp instant coffee
- 1 tbsp Tia Maria or brandy
- 4 large eggs, separated
- 100g golden caster sugar
- 300ml pot double cream
- 100g/4oz pack honeycomb Toblerone, finely chopped
- dark chocolate curls, to decorate
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
- Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don’t need to wash the whisks in between.
- Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
- To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.
Recipe from Good Food magazine, November 2009
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Comments, questions and tips
Comments
I should have added I used very finely chopped ordinary Toblerone (I've never seen a honeycomb one in Australia) and instead of faffing about making chocolate curls I just crumbled a Flake bar on top which looked fine.
To Jenny who asked about the egg yolks - I had to read the recipe twice because it felt like they'd missed something to me, too. In fact. tt's just sloppy writing on behalf of the author. The recipes refers to the yolk, coffee & sugar mix as the 'egg yolk mixture' in step 2 and then calls it the 'coffee mixture' in step 3. They're one and the same thing.
I should have added I used very finely chopped ordinary Toblerone (I've never seen a honeycomb one in Australia) and instead of faffing about making chocolate curls I just crumbled a Flake bar on top which looked fine.
To Jenny who asked about the egg yolks - I had to read the recipe twice because it felt like they'd missed something to me, too. In fact. tt's just sloppy writing on behalf of the author. The recipes refers to the yolk, coffee & sugar mix as the 'egg yolk mixture' in step 2 and then calls it the 'coffee mixture' in step 3. They're one and the same thing.
Fantastic & super-easy. I often make sorbets and gelato but this recipe really appealed to me so I made it to take to a family lunch for my dads birthday. Amongst us we have a coffee-flavour-hater, a non-dessert eater, a mildly lactose intolerant and one of those people who always say 'I'll just have a tiny taste'. Every one of them took a full serve and practically licked the plate afterwards. It was delicious! I sometimes cater events for friends and colleagues and this is going to prove invaluable as a make-ahead party-pleaser.
We had friends round for dinner last night and I made this dessert for the first time though just with normal Toblerone. It was absolutely fabulous and some of us had second helpings! I did put a little bit more Tia Maria in though. I wasn't able to make chocolate curls but just shaved the side of a thin 70% chocolate bar and got lots of little chocolate curl/flakes.
Am off to the States soon and intend to make this for friends for Thanksgiving. Not sure whether I can get Toblerone in the U.S. so will look out for Aldi's Moser Roth Toffee Crunch. They also make a Moser Roth with Orange and Almonds I think so that would probably be great with the orange liqueur version.
Definitely recommended to impress friends!