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Introduction
If you're a coffee lover and dessert enthusiast, you're in for a treat. Imagine a frozen dessert that's rich, velvety, and bursting with bold espresso flavor—all without an ice cream maker. Enter the coffee semifreddo: an Italian classic that’s light as air yet decadently creamy. Best part? You only need three simple ingredients. Whether you're hosting a dinner party or just want to elevate your after-dinner indulgence, this no-bake dessert is a total crowd-pleaser.
Ingredients:
2 cups (480 ml) heavy whipping cream – chilled
4 tablespoons instant espresso powder (or strong brewed espresso, cooled)
1 can (14 oz / 400g) sweetened condensed milk
Directions:
Whip the cream: In a large bowl, beat the chilled heavy cream using an electric mixer until stiff peaks form. This will give your semifreddo its airy, mousse-like texture.
Mix the espresso: In a separate bowl, dissolve the espresso powder into a tablespoon or two of hot water to form a strong coffee concentrate. Let it cool to room temperature.
Combine and fold: Gently mix the espresso into the sweetened condensed milk until well incorporated. Then, slowly fold this coffee mixture into the whipped cream, being careful not to deflate the air.
Freeze: Transfer the mixture into a loaf pan or airtight container. Smooth the top with a spatula, cover, and freeze for at least 6 hours or overnight until firm.
Serving and Storage Tips:
To serve: Let the semifreddo sit at room temperature for 5–10 minutes before slicing. This allows it to soften slightly for a smoother texture.
Presentation idea: Garnish with a sprinkle of cocoa powder, chocolate shavings, or a dusting of cinnamon for an elegant touch.
Storage: Keep leftovers in an airtight container in the freezer for up to 2 weeks. Always cover well to avoid ice crystals forming.
Variations:
Mocha Madness: Add a tablespoon of cocoa powder to the espresso mix for a rich mocha flavor.
Boozy Boost: Mix in a splash of coffee liqueur (like Kahlua or Tia Maria) for an adult twist.
Nutty Delight: Fold in chopped hazelnuts or almonds before freezing for added crunch.
Vegan Version: Use full-fat coconut cream and a vegan condensed milk alternative. Substitute espresso with instant coffee granules for a dairy-free treat.
FAQ:
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