This Tiramisu Semifreddo combines the best of two Italian desserts - all the flavours of tiramisu in the semi-frozen mousse-like ice cream. The layers of coffee dipped sponge cookies add some texture. If you love coffee, you will undoubtedly love this decadent frozen dessert.
150mlstrong brewed espresso- add 3 tbsp brandy or rum if using
12Savoiardi / lady fingers biscuits
Unsweetened Cocoa Powder- for dusting
Instructions
Prepare a 9"x 5" loaf pan with at least 3-4 layers of cling wrap. Dissolve the instant coffee in hot water and keep it aside to cool completely. Pour the 150 ml strong coffee in a flat dish and keep aside.
In stand mixer or with hand mixer and a large bowl, whip the mascarpone cheese for couple of minutes till smooth and lump-free.
Add the heavy whipping cream and whip on medium speed till you reach soft peaks.
Add the cold condensed milk and coffee and continue whipping till you reach stiff peaks. Make sure to scrape the sides and bottom of the bowl in between.
We'll be adding the cream mixture in 3 parts. Spread about ⅓ of this cream evenly on the base of the pan.
Dip one biscuit at a time in coffee for at max 1-2 seconds before taking it out, letting the excess drip, and lining it on the cream. Do not over-soak. You'll be able to line 6 of the biscuits in one layer.
Dollop the next ⅓ of the cream mixture onto the biscuits layer and spread it out gently.
Repeat the process of soaking the biscuits in coffee and layering them into the cream for remaining 6 biscuits.
Dollop the remaining cream mixture onto the top and spread it evenly. Cover it with cling wrap and freeze the pan for at least 6 hours.
When serving, remove the pan from the freezer and use the cling wraps to remove the semifreddo from the pan. Invert it over a plate, remove the cling wraps and dust cocoa powder. Slice and serve immediately. The semifreddo can be stored in the freezer for up to 6 weeks.