Skip to main content New this month
Get the Allrecipes magazine

Mocha Semifreddo

Rated as 4.57 out of 5 Stars

"A massively underrated summer dessert, semifreddo has a rich taste, and you get what's basically an airy, custard-style ice cream without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components – a zabaione, a meringue, and whipped cream – so, I decided to simply use the eggs whole, and make a 'zabaringue.' I knew I wouldn't get as much volume, but I didn't care."
Added to shopping list. Go to shopping list.

Ingredients

8 h 18 m servings 279 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
  2. Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
  3. Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
  4. Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

Footnotes

  • Cook's Note:
  • Answering questions about how to use this technique to make other flavors is tough, since there are many variables. Theoretically, if you replace the coffee and liquor, with other similar "stuff," then you should get a similar product. Good luck!

Nutrition Facts


Per Serving: 279 calories; 16.3 g fat; 24.4 g carbohydrates; 7.3 g protein; 227 mg cholesterol; 83 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I really liked it, the downside is that I'm underage and couldn't get any coffee liqueur so I just used coffee. I tried it once using whole eggs to get the custard but it just didn't work so I s...

Most helpful critical review

This is my fourth try. The main problem has been getting the eggs to thicken. Tonight I resolved to either thicken them, scramble them or break something, I did not follow the instructions exact...

Most helpful
Most positive
Least positive
Newest

I really liked it, the downside is that I'm underage and couldn't get any coffee liqueur so I just used coffee. I tried it once using whole eggs to get the custard but it just didn't work so I s...

Made with lemon liqueur (30% alc) and lime zest, also added a bit more sugar. It was awsome! Great consistency!

I tripled the recipe, used an electric mixer, and followed directions. I had no idea whether this would work, but it did! And it was great! Will be making this again!

I highly suggest watching the video. I'm not sure what happened during the egg step on my first try, but I got some solids of what I am guessing are scrambled eggs haha. SO I scrapped that, used...

This was awesome! Definitely a keeper. I used Bailey's Irish cream instead of Kahula and it tasted great! 10 out of 10

This is my fourth try. The main problem has been getting the eggs to thicken. Tonight I resolved to either thicken them, scramble them or break something, I did not follow the instructions exact...