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Coffee Semifreddo

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  • 4 Eggs, separated
  • 4.2 oz Sugar
  • 0.2 oz Gelatin
  • 8.8 oz Cream
  • 1.8 oz Sponge cake
  • 6.8 fl oz Coffee
  • Butterscotch sauce


  1. Mix the egg yolks with half of the sugar.
  2. Whip the whites into peaks with the remainder of the sugar.
  3. Place the gelatin in cold water to soften.
  4. Whip the cream.
  5. Combine the whipped cream with egg yolk mixture.
  6. Melt the gelatin in the coffee and add to the mixture.
  7. Gently fold in the whipped egg whites.
  8. Pour the mixture into a loaf pan.
  9. Cover it with the slice of sponge cake and soak it with the remaining coffee.
  10. Place in the freezer for 6 hours.
  1. Cut the semifreddo into one inch slices.
  2. Cut it in half again, at a 45° angle.
  3. Arrange the slices on a plate and drizzle the butterscotch sauce to serve.


Recipe adapted from