Coffee Semifreddo – a delicious recipe with egg yolks, sugar, butter, espresso coffee, rum, syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
First prepare the cake. Beat the yolks of egg with half the sugar until they are whitish. We mount the egg whites to snow and when they are almost assembled we add the rest of the sugar and continue beating.
2
Add the egg whites egg yolks mixing gently and add the sieved flour and yeast. We extend the dough in the oven tray lined with parchment paper. Cook for 10 minutes in the oven at 180 degrees.
3
On the other hand beat the egg yolks and sugar with some rods until they are whitish and gradually add butter. We pour coffee and beat to the bath Maria until a smooth cream is obtained and mix with half of the whipped cream.
4
We lined a mold of plumcake with cling film and place in the bottom a rectangle cake. Paint the cake with rum and syrup and we continue adding more layers of sponge cake, alternating with the cream. It ends with a layer of sponge cake and let sit in the fridge for about 3 hours. We cut the dessert and serve!
993
kcal
Calories
70
g
Fat
62
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 egg yolks, 4 tablespoons sugar, 4 15/16 tablespoons softened butter, 1 cup espresso coffee, and more.
Yes, Coffee Semifreddo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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