Two-Layer Espresso & White Chocolate Italian Semifreddo
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Recipe Intro From cookwithmanuela
Get ready to fall in love with this melt-in-your-mouth Italian semifreddo, made with two luscious layers of bold espresso and smooth white chocolate. Thanks to Frigidaire’s precision cooling, each layer sets beautifully for a dreamy, creamy dessert that’s both elegant and indulgent. Perfect for dinner parties or a sophisticated make-ahead treat.
- Recipe Card
Recipe Card
ingredients
For the Espresso Layer:
- 2 large egg yolks
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (60ml) strong brewed espresso, cooled
- 1/2 teaspoon vanilla paste (or extract)
- 1/2 teaspoon instant espresso powder (optional)
- 1/4 cup (60 grams) mascarpone cheese, softened
- 2/3 cup (160ml) heavy whipping cream, cold
ingredients
For the White Chocolate Layer:
- 2 large egg yolks
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 4 ounces (115 grams) white chocolate, melted and cooled slightly
- 1/4 cup (60 grams) mascarpone cheese, softened
- 2/3 cup (160ml) heavy whipping cream, cold
ingredients
To Serve (Optional):
- Cocoa powder
- Coffee beans
- Melted chocolate
- Hot espresso (for affogato-style finish)
Method
Prep:
Step 1
Chill a mixing bowl in the freezer.
Step 2
Brew espresso and allow to cool completely.
Make the Espresso Layer:
Step 1
In a heatproof bowl, whisk egg yolks and sugar until pale and creamy.
Step 2
Set the bowl over a pot of simmering water and whisk constantly until thickened, 3–5 minutes.
Step 3
Remove from heat and place over an ice water bath to cool.
Step 4
Whisk in cooled espresso, vanilla, instant espresso powder (if using), and mascarpone until smooth.
Step 5
In the chilled bowl, whip cold heavy cream to soft peaks. Gently fold whipped cream into the espresso mixture.
Step 6
Spoon or pipe the mixture into silicone molds, filling each about two-thirds full. Freeze for 1 hour, or until just set.
Make the White Chocolate Layer:
Step 1
Melt the white chocolate and let it cool slightly.
Step 2
In a clean heatproof bowl, whisk egg yolks and sugar over simmering water until thickened. Cool over an ice bath.
Step 3
Stir in melted white chocolate, vanilla, and mascarpone until smooth.
Step 4
Whip remaining cream until soft peaks form. Fold gently into the white chocolate mixture.
Assemble & Freeze:
Step 1
Spoon or pipe the white chocolate layer over the espresso base in each mold.
Step 2
Smooth the tops, cover, and freeze for at least 3 hours or until fully set.
Serve:
Step 1
Unmold the semifreddos 15–20 minutes before serving to allow them to soften slightly.
Step 2
Garnish with cocoa powder, coffee beans, or a drizzle of melted chocolate.
Step 3
Optional: Pour over a shot of hot espresso for a dramatic affogato-style presentation.