Coffee semifreddo

Coffee semifreddo

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(60 ratings)

Prep: 20 mins Plus freezing

Easy

Serves 8
This elegant dessert is easy to slice straight from the freezer

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal365
  • fat28g
  • saturates15g
  • carbs24g
  • sugars23g
  • fibre0g
  • protein5g
  • salt0.16g
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Ingredients

  • 1 tbsp instant coffee
  • 1 tbsp Tia Maria or brandy
  • 4 large eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g golden caster sugar
  • 300ml pot double cream
  • 100g/4oz pack honeycomb Toblerone, finely chopped
  • dark chocolate curls, to decorate
    Chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed

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.

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Comments, questions and tips

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laonie
8th Apr, 2013
5.05
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.
clairefood1
30th Mar, 2013
5.05
Absolutely lovely but really simple to make, used half normal Toblerone and half Crunchie, and Kaluha since I had no Tia Maria. Went down very well as boxing day pud, great 'cos could make a few days in advance and concentrate on the main meal :-) Have had requests to make it again - winner!
yhnnvq
21st Mar, 2013
I've made this twice now and it has turned out great on both occasions. Can't beat the coffee/chocolate combination.
cunnitra
31st Dec, 2012
5.05
I made the orange and grand marnier variant for Christmas day. With hot chocolate sauce. It was delicious! Made it again for new year eve party tonight
strawberrywhip
30th Dec, 2012
5.05
Gorgeous..made it for boxing day pud..
graley
28th Dec, 2012
5.05
Made as an alternative to Christmas pudding. I made chocolate sauce to pour on it and used Kalua in place of Tia Maria. The only drawback is that it has a short serving time as it obviously starts to melt as soon as it leaves the freezer so soon looks a little sad!
stripy-cat
25th Dec, 2012
5.05
Lovely flavours and really easy to make. Sadly I have an egg intolerance and could only have a tiny taste but all my guests thought it a winner. You can buy coffee flavoured chocolate by Green and Blacks and it was really nice grated on the top.
lovelycook
17th Dec, 2012
5.05
An excellent get-ahead dessert for a dinner party. Either version is lovely
busej83
16th Dec, 2012
What happens to the yolks?
missflops
10th Dec, 2012
5.05
This tastes absolutely fabulous and its so easy to make. I used a hazelnut liqueur which worked beautifully. This is definitely one to do again and again.

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