Tiramisu Semifreddo – Easy No-Bake Italian Ice Cream Cake
If I Can Make This Tiramisu Semifreddo, So Can You
Look, I’m not a pastry chef. I burn toast sometimes and (don’t tell Nonna) I’ve used instant coffee in a pinch. So, when my friend Giulia first handed me a slice of her Tiramisu Semifreddo, I thought, there’s no way I can make something this creamy and fancy. But I tried anyway—mostly out of sheer dessert FOMO—and guess what? This is now my go-to “impress people without sweating buckets” recipe. If you’ve ever wanted to serve Italian dessert without turning on the oven or deciphering cryptic old family recipes, this one’s for you. Also, no judgment if you lick the spatula. I do.
Why I Think You’ll Fall for This Cake
I pull out this semifreddo when it’s just too hot to bake or when my family’s been dropping very unsubtle hints about “something cold with coffee.” There’s no oven. I don’t have to make custard (which, frankly, I mess up half the time). And it always gets that wide-eyed wow look—even from my brother-in-law who claims he “doesn’t like dessert” (liar). Plus, you can make it ahead, so you’re not stuck in the kitchen when everyone else is having fun. Oh, and if you’re as impatient as me, the hardest part is waiting for it to freeze. I’ve been known to sneak a spoonful while it’s still a little soft. Don’t judge.
What You’ll Need (And Some Sneaky Substitutions)
- 300g ladyfinger biscuits (savoiardi work best, but I’ve used vanilla wafers in a panic; still good!)
- 3 large eggs (yes, raw, but I’ll mention a workaround below)
- 100g sugar (granulated, but I’ve used caster when that’s all I had)
- 500ml heavy cream (double cream in the UK—single won’t set as well)
- 250g mascarpone (my gran swears by Galbani, but honestly, any supermarket tub works)
- 1 cup strong espresso, cooled (Instant coffee is fine if you’re running late; I won’t tell)
- 2–3 tbsp coffee liqueur, like Kahlua or Tia Maria (optional, but I always add it for the grown-ups)
- Cocoa powder, for dusting
- Dark chocolate shavings (optional, but why not?)
How I Actually Put This Together
- Get your pan ready: Line a loaf tin or cake pan with cling wrap, leaving plenty over the edges. (Makes life easier later. No joke, I forgot once and spent 15 minutes chiseling semifreddo out with a spoon.)
- Whip it, whip it good: Whip the cream until it’s just holding soft peaks. Not stiff as a board, but floppy (the Goldilocks zone). This is where I tend to zone out and over-whip, so go slow.
- Eggs and sugar: Separate the eggs. Beat the yolks with half the sugar until pale and creamy—it should look like a little bit of sunshine in a bowl. In another (very clean) bowl, whisk the egg whites with the rest of the sugar until soft peaks form. (I’ve done this by hand before. Do yourself a favor—use electric beaters if you have them.)
- Mascarpone time: Fold mascarpone into the yolk mixture. Then gently fold in the whipped cream. Finally, fold in the whites. Try not to deflate the whole thing, but honestly, if it’s not perfectly fluffy, it still tastes great.
- Assembly: Mix the espresso and liqueur in a shallow dish. Quickly dunk each ladyfinger—don’t soak!—and layer them in the pan. Cover with half your creamy filling. Repeat with another biscuit layer and the rest of the filling. Smooth the top. (This part is fun, and yep, this is when I sneak a spoonful. Shhh.)
- Freeze: Cover and freeze for at least 5 hours, overnight is better if you can. Don’t freak out if it looks oddly lumpy before freezing—it’ll set up nicely.
- To serve: Lift out using the cling wrap, peel off, and dust with cocoa powder and chocolate shavings. Slice with a knife run under hot water for neat pieces. Or just hack off a chunk. Your call.
What I Learned the Hard Way
- If you use super-fresh eggs and are nervous about raw, you can find pasteurized eggs at most supermarkets these days. Or, you can check out this guide on pasteurizing eggs at home (but honestly, I never bother).
- Don’t leave the ladyfingers in the coffee for too long. Soggy = sad cake. I’ve done this more times than I’d like to admit.
- I once tried using low-fat mascarpone. Don’t. It’s just… weirdly watery.
How I Like to Tweak Things (and What Flopped)
- Add a bit of orange zest to the cream mix for a fresh twist. My kids hate it, I love it. Your call.
- Used amaretto instead of coffee liqueur once. Actually, I think I prefer it.
- Once tried dunking the biscuits in hot chocolate for a kid-friendly version. It was… meh. Looked nice, though.
Do You Actually Need Fancy Equipment?
Technically, an electric whisk makes the whole thing a breeze. But I’ve whipped cream with a fork (not fun), and I’ve layered everything in a Tupperware when my cake tin vanished. The point is: improvise. I once saw someone online use a bread pan lined with baking paper. That works, too.
Storage: Not That You’ll Need It
Covers in the freezer for up to a week, apparently. I’ve literally never had a semifreddo last longer than 24 hours here, so this is what the pros recommend. If you have leftovers, just wrap it up tight or pop it in an airtight box.
How We Serve It (Family Style)
We usually plonk it on the table, let everyone hack off their own slice, and argue about who gets the extra chocolate on top. Sometimes I add a scatter of berries if I’m feeling fancy, but really, who are we kidding? Coffee and semifreddo, that’s the combo. And a little splash of liqueur on the side for the grown-ups? Chef’s kiss.
Stuff I Wish I’d Known (Pro Tips From My Many Mistakes)
- I once tried to rush freezing by cranking my freezer to max. It just made the outside icy and the middle mushy. Don’t do that.
- Layering too thickly with cream means you’ll have a mountain of filling and not enough biscuits. Learned that the hard way, too.
- If you try to slice before it’s set, it’ll just kind of collapse. (Tastes great anyway, but not Instagram-worthy.)
Questions Folks Actually Ask Me
- Can I make this without eggs? I suppose you could try with just whipped cream and mascarpone, but it’s not quite the same. Maybe throw in a bit more cream for body.
- How long does it really need to freeze? Five hours if you’re desperate; overnight is better. Honestly, I think flavor improves the next day.
- Is it safe to use raw eggs? I use fresh, good quality eggs and have never had a problem. But if you’re worried, check the pasteurization link above.
- What if I don’t have ladyfingers? Vanilla wafers. Or even plain sponge cake cut into strips. One time I used leftover panettone. That was actually a win.
- Can I halve the recipe? Sure! Just use a smaller pan and keep an eye on the freezing time; may set a bit faster.
If you want more genuinely homey Italian recipes, check out Giallo Zafferano (in English, even!), which is where I steal half my ideas anyway. If you end up making this, let me know how it goes—preferably with pictures of messy, cocoa-dusted kids and empty plates.
Ingredients
- 1 cup heavy cream, cold
- 1 cup mascarpone cheese, softened
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 18-20 ladyfinger cookies
- 3/4 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
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1In a large bowl, whip the cold heavy cream until stiff peaks form. Set aside.
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2In a separate bowl, beat the egg yolks with half of the sugar until pale and creamy. Add the mascarpone cheese and vanilla extract, mixing until smooth.
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3In another clean bowl, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites into the mascarpone mixture, then fold in the whipped cream until fully combined.
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4Combine the cooled coffee and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture and arrange a layer in a loaf pan lined with plastic wrap.
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5Spread half of the mascarpone cream over the ladyfingers. Add another layer of dipped ladyfingers, then top with the remaining cream. Smooth the top and cover with plastic wrap.
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6Freeze for at least 6 hours or overnight. Before serving, unmold the semifreddo, dust with cocoa powder, slice, and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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