Tiramisu Semi Freddo Recipe

Prepare egg yolk sabayon

Whisk the 4 egg yolks and 3 tbs granulated sugar in a heatproof bowl until pale and slightly thickened. Set the bowl over a pan of barely simmering water (bain-marie), ensuring the bowl bottom does not touch the water. Whisk constantly for about 6–8 minutes until the mixture is warm, glossy and has thickened to form a light sabayon that ribbons off the whisk. Remove from heat and whisk in 2 tbs marsala wine and 1 tsp vanilla extract. Let cool to room temperature.

Incorporate mascarpone

When the sabayon has cooled slightly but is still fluid, fold in the 400 g mascarpone cheese in 2 additions using a rubber spatula. Fold gently until smooth and uniform — avoid overworking to keep the texture light.

Whip cream

In a separate chilled bowl, whip 500 ml cold heavy cream to medium-stiff peaks. Start at medium speed and increase as volume builds. Stop when peaks hold their shape but are still soft and billowy.

Combine

Fold one-third of the whipped cream into the mascarpone-sabayon mixture to loosen it, then gently fold in the remaining cream in two additions until fully incorporated and airy. Take care to retain volume; use gentle folding motions.

Make coffee soak

Combine 300 ml cooled strong espresso (or very strong coffee) with 2 tsp granulated sugar and 2 tbs coffee liqueur (if using) in a shallow bowl. Stir until sugar dissolves. Taste and adjust sugar or liqueur — the soak should be bitter-sweet but not overly sweet.

Quickly dip ladyfingers

Working quickly to prevent sogginess, dip each savoiardi for 1–2 seconds on each side into the coffee soak — just long enough to wet but not saturate. Lay dipped ladyfingers in a single layer in a 23 x 13 cm (9 x 5 inch) loaf pan (or similar small terrine mold), trimming to fit if necessary. Arrange them tightly; for a layered effect, you will need two layers of soaked biscuits.

First layer of semi-freddo

Pipe or spread about half of the mascarpone-cream mixture evenly over the first layer of soaked ladyfingers, smoothing the top. Sprinkle about half (1 tbs) of the unsweetened cocoa powder lightly over the surface and grate or sprinkle half (10 g) of the dark chocolate if using.

Second layer and finish

Place a second layer of quickly dipped ladyfingers on top of the cream, pressing gently to level. Spread the remaining mascarpone mixture over the second layer, smoothing the top with a spatula. Finish by sifting the remaining 1 tbs unsweetened cocoa powder over the top and sprinkling the remaining grated dark chocolate (10 g).

Chill to semi-freeze

Cover the pan tightly with plastic wrap and freeze for at least 4 hours, preferably 6–8 hours, until the semi-freddo achieves a sliceable but soft-frozen texture. For best texture, remove from freezer 10–15 minutes before slicing to allow slight thawing (semi-freddo should be firm but not rock-hard).

Invert the semi-freddo onto a serving platter if desired (run a warm knife around the pan edges) or slice directly in the loaf pan. Dust a little extra cocoa powder (about 1 tsp) or cocoa nibs on top and scatter chocolate shavings or curls (20 g) before serving. Serve each slice immediately; keep leftovers covered in the freezer and consume within 5 days for best quality.