Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Semifreddo al Tiramisù

Tiramisù Semifreddo

Name: Tiramisù Semifreddo
Total time: 3600 s
Yield: 12 servings
Ingredients: 2 chocolate sponge cake rounds; 1 1/2 cups heavy cream (350 grams); 1 vanilla bean; 6 egg yolks; 1/2 cup sugar (100 grams); 2 1/8 cups mascarpone (500 grams); 3 1/2 teaspoons powdered gelatin (10 grams), or 4-5 gelatin sheets; 1/3 cup milk (100 grams); 1/3 cup heavy cream (100 grams); 1 tablespoon instant coffee; 1/4 cup sugar (60 grams); 2 egg yolks; 1 teaspoon powdered gelatin (3 grams), or 1-2 gelatin sheets; 2 cups coffee; 2 tablespoons coffee liqueur; as needed Ladyfingers,

Dolce per Amore @dolceperamore

Seoul, Corea del Sud

Tiramisù Semifreddo with a chocolate sponge cake center is a refreshing dessert, perfect for summer. This is a new take on my beloved Tiramisù, featuring a mascarpone cream made with a custard base and mascarpone. The chocolate sponge cake replaces the traditional ladyfingers.

Dolce per Amore @dolceperamore

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Ingredients

1 hour

12 servings

2chocolate sponge cake rounds
For the mascarpone cream
1 1/2 cupsheavy cream (350 grams)
1vanilla bean
6egg yolks
1/2 cupsugar (100 grams)
2 1/8 cupsmascarpone (500 grams)
3 1/2 teaspoonspowdered gelatin (10 grams), or 4-5 gelatin sheets
For the coffee cream
1/3 cupmilk (100 grams)
1/3 cupheavy cream (100 grams)
1 tablespooninstant coffee
1/4 cupsugar (60 grams)
2egg yolks
1 teaspoonpowdered gelatin (3 grams), or 1-2 gelatin sheets
For the soaking syrup
2 cupscoffee
2 tablespoonscoffee liqueur
as neededLadyfingers,

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Steps

1 hour

1

For the mascarpone cream: Heat the heavy cream with the vanilla bean in the microwave. Add the egg yolks and sugar, mix, and microwave again.
2

Cook the cream until it reaches 180°F (82°C), about 5 minutes. Add the pre-soaked gelatin, stir, and let cool to room temperature.
3

Add the mascarpone and beat with an electric mixer. Cover with plastic wrap and refrigerate for about 30 minutes.
4

For the coffee cream: Heat the milk, heavy cream, and instant coffee in the microwave. Add the egg yolks and sugar, then microwave until the cream reaches 180°F (82°C), about 1 minute and 30 seconds.
5

Add the pre-soaked gelatin, stir, then let the cream cool to room temperature and refrigerate for 2-3 hours.
6

To assemble the semifreddo: Spread a 3/4-inch (2 cm) layer of semifreddo in the bottom of your preferred silicone bundt mold.
7

Place the first chocolate sponge cake round with a hole in the center on top. Soak it with the coffee syrup.
8

Cover the surface with the coffee cream. Place the second chocolate sponge cake round on top and soak it with the coffee syrup.
9

Cover with the remaining mascarpone cream, then cover the bottom with ladyfingers. Freeze overnight or at least 8 hours.
10

Unmold the semifreddo and serve after letting it sit for about 30 minutes, dusted with cocoa powder.

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Dolce per Amore @dolceperamore

Published in the US on September 08, 2025 14:01

Seoul, Corea del Sud

Mi chiamo Ortensio e vivo a Seoul nella Corea del Sud per lavoro, ho lasciato il Belgio a fine luglio 2023, dopo oltre 5 anni. Ho una passione esagerata per la pasticceria sia italiana che internazionale, ma anche per il cibo sano e soprattutto che sia bello da vedere e squisito da mangiare.Mi trovate anche qui👇🏻dolceperamore.ityoutube.com/dolceperamoreinstagram.com/dolce_per_amorefacebook.com/dolceperamore.it"Nessun amore è più sincero dell'amore per il cibo.''🫰🏼(George Bernard Shaw)