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.

Gallery

Recipe Summary

prep:
10 mins
cook:
4 mins
additional:
8 hrs 4 mins
total:
8 hrs 18 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.

    Advertisement
  • 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.)

  • 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.

  • 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.

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

279 calories; protein 7.3g; carbohydrates 24.4g; fat 16.3g; cholesterol 227.1mg; sodium 83mg. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/16/2015
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 separated the eggs. I whipped the whites and turned the yolk into the custard. I ended up getting a lighter and fluffier texture that a semifreddo should be. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/19/2016
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 exactly anymore. I simmered water in a skillet and placed a pyrex bowl in that and whisked and whisked. Not much happened for 20 minutes until I turned it up to high getting a full boil and even then it took another 5 minutes or so to thicken. I expect this batch will be good. The first batches tasted great but without thickened eggs they had poor texture not airy at all not much fun to eat. I would make this again if I could get it right and into the freezer within 20 minutes or so. But it took about an hour altogether tonight to do that. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/16/2015
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 separated the eggs. I whipped the whites and turned the yolk into the custard. I ended up getting a lighter and fluffier texture that a semifreddo should be. Read More
(2)
Rating: 5 stars
04/17/2017
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! Read More
(1)
Rating: 5 stars
08/21/2018
I enjoyed trying this but I never quite achieved the "ribbon stage" while whisking. Read More
Advertisement
Rating: 5 stars
11/17/2017
Made with lemon liqueur (30% alc) and lime zest also added a bit more sugar. It was awsome! Great consistency! Read More
Rating: 3 stars
08/19/2016
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 exactly anymore. I simmered water in a skillet and placed a pyrex bowl in that and whisked and whisked. Not much happened for 20 minutes until I turned it up to high getting a full boil and even then it took another 5 minutes or so to thicken. I expect this batch will be good. The first batches tasted great but without thickened eggs they had poor texture not airy at all not much fun to eat. I would make this again if I could get it right and into the freezer within 20 minutes or so. But it took about an hour altogether tonight to do that. Read More
Rating: 5 stars
02/21/2017
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 C&H instead of my "natural" sugar and "borrowed" two of my roommate's higher quality eggs and kept heat lower. It took a LONG time (15 min of egg whipping and heat adjustment) but eventually got to the ribbon stage. The rest was straight forward and I excitedly tried a spoon this morning smooth sweet n delicious! Read More
Advertisement
Rating: 5 stars
08/28/2016
This was awesome! Definitely a keeper. I used Bailey's Irish cream instead of Kahula and it tasted great! 10 out of 10 Read More