Ingredients
The following ingredients have 4 Servings
- ½ cup (4oz/115g) mascarpone cheese
- 1 cup (8floz/225ml) heavy whipping cream
- 1/2 cup (5oz/142g) sweetened condensed milk, cold
- 2 teaspoons instant coffee granules diluted in 4 teaspoons water
- 3/4 cup (6floz/170ml) strongly brewed coffee
- 1/4 cup (2floz/57ml) brandy, optional
- 12 ladyfingers (, roughly)
Instruction
- Grease and line a 9 x 5-inch loaf tin with 3 layers of cling wrap. This will enable you to get the semifreddo out of the tin later.
- Using a stand mixer or electric hand mixer, whip the mascarpone cheese on medium-high speed until smooth.
- Pour in the cream and continue whipping until soft peaks form.
- Turn down the speed a little and pour the cold condensed milk and the smaller amount of diluted coffee into the whipped cream mix.
- Then, turn up the machine to high speed again and whip until your mixture is thick and makes stiff peaks.
- Scoop roughly 1/3 of the cream mix into the prepared loaf tin and smooth out to cover the base of the tin.
- Pour the strongly brewed coffee and brandy into a shallow bowl.
- Quickly, dunk the ladyfingers one at a time into the coffee and place directly into the loaf tin. Fight the urge to dunk for longer, they only need seconds in the coffee mix.
- Once you have done a layer of ladyfingers, spoon another 1/3 of the cream mix on top and continue with another layer of ladyfingers. After 2 layers, add the remaining cream mixture over the top and smooth out. I like to bang it on the counter to level it.
- Freeze for at least 5 hours or overnight before eating. To serve, invert on top of your serving platter and dust with cocoa powder. Store the semifreddo in your freezer for up to 6 weeks.
