Semifreddo al Tiramisu

It seems as if until now, I have neglected my sweet tooth and deprived my readers of decadent desserts. Hopefully this post will make up for it.  I was first introduced to Tiramisu in Italy, made for me by my friend Nicole’s grandmother, and ever since I cannot get enough.  This recipe is a chilling twist to an already amazing dessert, why not give it a try?


Here is what you will need:

Lady fingers (dry biscuit cookies, not actual fingers of ladies) enough to cover all sides and top of the pan

4 TBS Instant coffee grounds (very fine powder)

1oz dark spiced rum

2 Eggs

1/2 Cup Heavy Cream

1 Cup Marscapone

4 Tbs Sugar

Crushed Meringue cookies

Separate your eggs and set the yokes aside. Place egg whites in bowl and mix on high, to produce a  meringue, slowly add the sugar as it mixes. Set aside and do the same thing to the heavy cream, mixing until it turns to whipped cream. Add the marscapone and 2 of the 4 TBS instant coffee grounds to your whipped cream and mix on low speed until combined. Gently fold in the egg whites, egg yokes  and crushed meringue cookies.

in a shallow bowl high enough to dip your lady fingers in, combine the remaining coffee grounds with 1 cup water and 1 oz rum. Dip the lady fingers into the coffee, soaking it long enough to  absorb enough to turn them soft. If you leave them in the coffee too long they will fall apart, so be careful. Line the bottom of a loaf pan with the cookies, then stack the cookies on top of one another to line the front and sides of the pan. Pour the cream mixture into the cookie lined pan. Enclose the cream by placing lady fingers on top. Placing a peice of plastic wrap over the pan and stretching it tight will create a seal. The cream should be completely contained within the coffee dipped ladyfingers. Place the pan in the freezer over night, or until frozen solid.

Remove the pan from the freezer and let set on the counter until it warms enough to separate from the pan on its own when turned over. If you are in a rush, you can place a warm towel around the outside of the pan, but without allowing it to thaw slightly, it will be very difficult to cut anyways. It also tastes better when served slightly melted rather than frozen solid.