Coffee semifreddo

Coffee semifreddo

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(45 ratings)

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Cooking time

Prep: 20 mins Plus freezing

Skill level

Easy

Servings

Serves 8

This elegant dessert is easy to slice straight from the freezer

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

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

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Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

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jacquil's picture
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Made the coffee/brandy version for dessert when friends came to dinner - absolutely gorgeous! Will definitely make this again.

gilliangoodchilddyer's picture
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Easy to make and impressive too. I have made the orange one also and that was yummy too but I preferred the coffee version - maybe because I forgot to put the liquer in the orange version. I made it for Christmas and also a dinner party.

evalein's picture
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Made this for Christmas last year - big with kids and adults - definately making it again this year!

sallywalton's picture
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Prepared this a couple of days ago and popped it in the freezer. It was my contribution at a meal last night at a friends house, and wow - it went down a treat. It is absolutely gorgeous. I will certainly try the orange zest, Grand Marnier version soon. So easy to freeze in preparation for Christmas. Definitely needs serving straight from the freezer. Can't wait to finish it off tonight!!

evalein's picture
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I made this for Christmas last year and it was excellent!

rockelle1990's picture

Toblerone, coffee and a smidge of brandy, looks like I've found the perfect fathers day dessert!

shejon's picture

Easy great recipe The family love it

eleanormayo's picture
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A great recipe! My only mistakes were not to chop the chocolate finely enough and to take out of the freezer too soon - it is one that you really do need to serve straight from the freezer!

suford's picture

I first made this at Christmas as an ulternative to the traditional Xmas Pud. It was such a success no one wanted the Xmas pud. Since then I have made it serveral times, I no longer use any booze so the little one can have some, but it still just as delicious.I am planning to try it next time with Vanilla in place of the coffee & stawberries instead of the chocolate. This is a fabulous recipe.

alanrhodes's picture

Really lovely, I served this at a Sunday lunch and it had gone in about 3 minutes!

suewaite's picture
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Brilliant easy dessert I served with warm chocolate sauce

mgslieker's picture
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Great recipe the orange semmifreddo!

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