Coffee Semifreddo
Recipe type: Frozen Dessert
Cuisine: Italian
Serves: At least a litre
  • 300ml (10.1 fl oz) heavy cream
  • 1 tablespoon good quality instant coffee
  • 1 tablespoon coffee liqueur or brandy (I used Bailey's Irish Cream)
  • 4 large eggs, separated
  • 100g (3.5 oz) golden caster sugar
  • 100g (3.5 oz) pack honeycomb Toblerone, finely chopped (I used Crunchie bars)
  • Dark chocolate curls, to decorate (I used crumbled Flake bars)
  1. Oil and line a 1-litre (1 liquid quart) loaf tin (I needed a slightly bigger tin as mine made a bit more than a litre) with two layers of cling film - make sure there is enough overhang so that you can lift out the semifreddo once it's frozen).
  2. Whisk or beat the cream until it just holds its shape (it should be soft, not stiff). Put aside.
  3. Put the coffee, liqueur or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee (depending on the size of the coffee granules, this can take a few minutes). Once dissolved, whisk until thick and the mixture leaves a trail. Put aside.
  4. In a large bowl, beat the egg whites until stiff.
  5. Fold the cream into the coffee mixture first, then carefully fold in the whites until just combined. Fold through the Toblerone (or other chocolate).
  6. Pour the mixture into the loaf tin. Lightly cover the surface with cling film, followed by a couple of layers of foil and store in the freezer to harden.*
  7. When ready to serve** unwrap the semifreddo and turn onto a platter (it helps to loosen the semifreddo out of the tin first by pulling on the cling film overhang). Strip off the cling film, top with chocolate curls and serve immediately, either as is, or with Bailey's Caramel Sauce (see link above recipe).
*Semifreddo will keep in the freezer for up to six weeks.
**Be aware that as soon as the semifreddo is out of the freezer it starts melting pretty quickly, so don't take out of the freezer until right on serving time.
Recipe by The Kiwi Cook at