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Coffee Semifreddo

This easy and elegant dessert can be thrown together in less than 20 minutes using no major kitchen appliances other than a hand-held mixer. Not a coffee lover? Simply replace the coffee and liquor with orange zest and Grand Marnier. Add chopped biscotti cookies for texture and crunch in lieu of the chopped Toblerone.
Course Dessert
Cuisine Italian
Servings 6 - 8
Author The Cowgirl Gourmet adapted this recipe from a British website, BBC Good Food


  • 1 Tablespoon instant espresso coffee
  • 1 Tablespoon Kahlua Tia Maria or other coffee liquor
  • 4 large pastured eggs separated
  • 1/2 cup granulated sugar
  • 1 1/2 cups heavy whipping cream
  • 4 oz. Toblerone bar chopped
  • Optional dark chocolate curls or a dust of cocoa to decorate


  1. Oil and line a metal loaf pan with plastic wrap. I used Pam to spray the pan before I layered the plastic wrap.
  2. Carefully separate the egg whites from the yolks, placing the whites in a bowl and the yolks in another bowl.
  3. To the egg yolks, add the coffee granules, liquor of choice and sugar and stir to dissolve the coffee.
  4. In a third bowl, pour the cream.
  5. Using a hand mixer, beat the egg whites until stiff.
  6. Then beat the egg yolk mixer until thick and the beaters leave a trail.
  7. Now beat the cream until it holds its shape. If you beat everything in this order, you won't have to wash the beaters in between.
  8. Once everything is beaten, carefully fold in the egg yolk and coffee mixture into the cream, mixing well, and then fold in the egg whites.
  9. Finally, fold in the Toblerone and pour into the prepared loaf pan.
  10. Cover the semifreddo with the over hang of the plastic wrap and place in the freezer for at least 6 hours.
  11. To serve, unwrap the semifreddo and turn it onto a platter. Remove the plastic wrap and top with decoratives, such as chocolate curls or a dusting of cocoa, if desired. Slice, serve and enjoy.
  12. Any leftover semifreddo should be wrapped in plastic and then in foil and kept in the freezer.