There’s something magical about coffee desserts—they’re bold, indulgent, and oh-so-satisfying. Coffee semifreddo hits that sweet spot where creamy gelato meets the airy elegance of a mousse.
It’s an Italian classic that feels fancy enough for a dinner party but simple enough to make ahead for a cozy weeknight treat. Plus, it’s naturally gluten-free and doesn’t require any special equipment like an ice cream maker.
Paired with a shortbread cookie on the side or alongside an espresso martini, this dessert takes your coffee obsession to a whole new level.
Semifreddo is the dessert I whip up when I want to impress without stress. The rich coffee flavor pairs beautifully with the silky, frozen texture, creating an experience that’s both refreshing and comforting.
It’s the perfect answer to summer heat or the occasional craving for something cool and caffeinated. Did you know that coffee has been shown to boost metabolism? Pair that with the lightness of this recipe, and it’s indulgence you can feel good about.
Flavor Bomb Alert!
- The creamy, mousse-like texture is luxurious but still light—perfect for warm days.
- The bold coffee flavor satisfies caffeine lovers and pairs beautifully with chocolate or hazelnuts.
- It’s a freezer-friendly dessert, so you can always have a slice ready for unexpected guests.
- Whipping the cream separately is key—it keeps the semifreddo fluffy and velvety.
- Even those who don’t usually go for frozen desserts love its smooth, melt-in-your-mouth appeal.
Coffee Semifreddo Recipe
This Coffee Semifreddo is a creamy, indulgent dessert with layers of whipped cream, rich coffee custard, and crunchy pecan pralines. It’s perfect for coffee lovers, with added chocolate-covered espresso beans for extra flavor. Easy to make, it freezes overnight and offers a refreshing, decadent treat whenever you’re ready.
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Calories: 450kcal
Servings: 8 servings
Equipment
- Medium-sized Pot
- Candy thermometer
- Large Bowl
- Electric or stand mixer
- Glass bowl
- Large saucepan
- 9x5x3-inch metal loaf pan
- Plastic Wrap
- Sheet pan
- Wax paper
- Crumbled pecan pralines (for layering)
- Chocolate-covered espresso beans (crushed)
Ingredients
Pecan Pralines:
- 1 cup cane sugar
- 1 cup brown sugar
- 1/2 cup evaporated milk
- a pinch of kosher salt
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- a candy thermometer
Coffee Semifreddo:
- 1 3/4 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup cane sugar
- 8 large egg yolks
- 1/2 cup strong brewed coffee cooled
- 1/4 teaspoon kosher salt
- crumbled pecan pralines
- 1 cup chocolate-covered espresso beans crushed into pieces
Instructions
- Prepare the Pecan Pralines: Line a sheet pan with wax paper. Cook cream, cane sugar, brown sugar, and salt in a pot until it reaches 240°F. Stir in butter, vanilla, and pecans. Spoon onto the prepared pan to form 6-8 pralines.
- Prepare the Semifreddo Pan: Line a 9x5x3-inch loaf pan with plastic wrap, leaving an overhang. Sprinkle the bottom with crumbled pecan pralines and chocolate-covered espresso beans.
- Make the Custard: Mix egg yolks, cooled coffee, cane sugar, and salt in a glass bowl. Place over simmering water and whisk until thickened and reaches 170°F. Beat until cool and doubled in volume.
- Whip the Cream: Beat heavy cream with powdered sugar until soft peaks form. Refrigerate.
- Combine and Layer: Fold the whipped cream into the cooled custard mixture. Layer the mixture in the loaf pan, alternating with crumbled pralines and crushed espresso beans. Tap to remove air pockets.
- Freeze: Fold the plastic wrap overhang over the top to cover. Freeze for at least 8 hours or overnight.
Nutrition
Calories: 450kcal | Carbohydrates: 45g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 180mg | Sodium: 90mg | Fiber: 2g | Sugar: 40g
Tips that Are Worth Your Attention!
- Precise Candy Temperature: For the pecan pralines, use a reliable candy thermometer. Accuracy is key here—cooking the mixture to exactly 240°F ensures the right consistency and texture. Too low, and the pralines may not set; too high, and they can become too hard.
- Cooling the Pralines: Once you spoon the pecan praline mixture onto the wax paper, let it cool completely before handling. This will prevent them from becoming too soft or sticky.
- Egg Yolks for Custard: When preparing the custard, constantly whisk the egg yolks mixture over simmering water to prevent them from scrambling. It’s essential to keep the bowl’s bottom from touching the water to ensure even cooking.
- Chilling the Custard: After beating the custard mixture, ensure it cools completely before folding in the whipped cream. This helps maintain the light, airy texture of the semifreddo.
- Consistent Whipping Cream: Beat the cream until just reaching soft peaks. Overwhipping can make it too stiff and affect the smooth texture of the semifreddo.
- Layering Technique: When layering the semifreddo mixture, alternate between the custard and toppings gently. This ensures a balanced distribution of flavor and texture throughout.
- Freezing Tips: For an even freeze, place the semifreddo in the coldest part of your freezer. Ensure it is completely covered with plastic wrap to avoid freezer burn and maintain a creamy texture.
