Coffee and Pistachio Semifreddo Recipe

Name: Coffee and Pistachio Semifreddo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 vanilla bean, split lengthwise; 1 cup plus 2 tbsp sugar; 1 tbsp instant coffee; 1 tbsp boiling water; 6 large egg yolks; 1/4 cup Marsala; 1 1/4 cups heavy cream; 2/3 cup plain low-fat yogurt; 1 cup chopped pistachios, plus more for garnish; Rose petals, for garnish (optional); 8 in (20cm) square metal cake pan

Servings: persons

1
Lightly oil an 8 in (20cm) square metal cake pan and line it with a sheet of plastic wrap.
2
Scrape the seeds from the vanilla bean into a saucepan.
3
Add the sugar and 1/2 cup water.
4
Stir over medium heat until the sugar dissolves.
5
Boil without stirring about 3 minutes, until syrupy.
6
Dissolve the coffee granules in the boiling water, and stir into the syrup.
7
Beat the egg yolks and Marsala in a large bowl with an electric mixer.
8
Beat in the coffee syrup in a steady stream, and beat about 6 minutes, until thick and tripled in volume.
9
Whip the cream in a chilled bowl until soft peaks form.
10
Fold into the egg mixture with the yogurt and 3/4 cup of the pistachios.
11
Spread the cake pan and sprinkle with the remaining pistachios.
12
Cover with plastic wrap and freeze for 45 hours, until firm.
13
Invert the pan to unmold the semifreddo onto a chilled platter, remove the plastic wrap, and turn right side up.
14
Cut into squares with a knife dipped in hot water.
15
Serve immediately on chilled dessert plates, sprinkled with more pistachio nuts and rose petals, if using.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 vanilla bean, split lengthwise, 1 cup plus 2 tbsp sugar, 1 tbsp instant coffee, 1 tbsp boiling water, and more.

Yes, Coffee and Pistachio Semifreddo falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee and Pistachio Semifreddo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions