Tiramisu semifreddo
Published on 9 December 2022
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Delicious, easy and ideal for celebrations. Make well ahead and keep in the freezer. Leave at room temperature for 20 minutes, dust with cocoa and enjoy. Serve with coffee or chocolate sauce if you like.
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Ingredients
INGREDIENTS FOR 10 INDIVIDUAL SERVINGS
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Method
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I separate the yolks and whites and beat the yolks with sugar.
When fluffy, I add the mascarpone and continue whisking.
I add the Bayles or coffee.
I whip the very cold cream in a bowl.
I gently fold it into the mascarpone mixture.
I whisk the egg whites to glossy peaks, not too stiff.
I gently fold them into the cream, working from bottom to top.
The cream is ready.
I divide between individual aluminium moulds.
I put a little Bayles in a bowl and quickly dip a biscuit.
I place it on the cream and press lightly.
I put the moulds on a tray, cover with cling film and freeze. I remove from the freezer 20 minutes before serving, unmould while still frozen onto plates, dust with cocoa and wait for them to thaw.
Original source: https://incucinaconlilly.com/2022/12/09/semifreddo-al-tiramisu/