Saturday, June 22, 2013

Tiramisu Semifreddo

Tiramisu Semifreddo with Coffee Syrup
Tiramisu Semifreddo with Chocolate Ganache

If you follow this blog at all, you'll have heard me talk recently about doing desserts for a friend's wedding. I made Nanaimo Bars, Shortcake with Warm Berries and Whipped Cream, and White Cupcakes with Raspberry Jam and Mascarpone. I purchased waaaay too much mascarpone and ended up with seven extra containers. I made the ladyfingers because I planned at some point to make tiramisu. Then my friend Rudy of Man Bakes Cake posted a pic of a tiramisu semifreddo, and I knew I had my dessert. I made these for a bridal shower, and I made two with coffee (one of those with some Kahlua) and the other with a chocolate ganache. I think if I were to do the chocolate one again, I'd soak the ladyfingers longer to make it more chocolatey, but overall, people loved these and I had a piece or two myself. Thanks, Rudy!

Tiramisu Semifreddo
    --adapted from Man Bakes Cake


  • 12 ladyfingers 
  • 1 cup sugar + 2 additional tablespoons 
  • 1/2 cup water 
  • 1 to 2 teaspoons espresso powder or instant coffee* 
  • 1 to 2 tablespoons Kahlua or Rum (if desired) 
  • 1 cup heavy whipping cream 
  • 8 ounces mascarpone cheese 

Boil 1 cup sugar, water and espresso powder or instant coffee on stovetop until dissolved (* I used 1/2 cup of espresso I made in my little espresso machine instead of the water and espresso powder.) Remove from heat. Stir in liquor. Set aside to cool completely.
Beat mascarpone and additional 2 tablespoons sugar in mixer until combined. Add whipped cream and mix on low until starting to combine, scraping bottom and sides of bowl once or twice. Then mix on high until stiff peaks form.Stir in 2 tablespoons of cooled coffee syrup. Scoop cream mixture into a gallon size zip top bag.
Line a loaf pan with parchment, wax paper, or plastic wrap. Take the bag of cream and snip off a half-inch corner of the bag. Squeeze a layer evenly over the bottom of the pan, dip 6 ladyfingers, one at a time, in the syrup until well-coated and place in pan lengthwise in two rows, add more cream mixture, layer six more syrup-soaked ladyfingers and top with remaining cream mixture. Smooth out the top with the back of a spoon, if needed. Cover and freeze at least 3 hours or until set and firm. Remove from pan, slice and serve with any remaining syrup or sprinkle with cocoa powder or drizzle with chocolate.

Makes 8 servings

If you want the chocolate version, prepare the chocolate ganache described below, and use it for dipping and drizzling instead of the coffee syrup.

Ganache Ingredients:

  • 8 Dove Dark Chocolate Promises (about 4-5 ounces of chocolate) 
  • 3/4 cup heavy cream 
  • 1 tablespoon canola oil 
Chop chocolate into medium/small pieces and place in a small bowl. Heat cream and oil in a small saucepan over medium heat until it comes to a simmer. Pour hot cream over the chocolate and stir until chocolate is completely dissolved. Allow to cool slightly before using. Dip the ladyfingers in the ganache and layer as described above. After cutting and plating, drizzle pieces of the semifreddo with the remaining chocolate ganache.

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