Luscious Italian Brunch Sweet: Tiramisu Semifreddo

Allergens

Eggs, Dairy

Ingredients

• 4 large eggs, separated
• 2 cups heavy cream, chilled
• 1 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup unsweetened cocoa powder, sifted
• 2 tablespoons Marsala wine (optional)
• 2 cups brewed espresso, cooled
• 1/3 cup granulated sugar
• 20 savoiardi biscuits
• Cocoa powder, for dusting

Instructions

1. In a large bowl, whisk egg yolks with 3/4 cup sugar until pale and creamy. Set aside. In another bowl, beat heavy cream, vanilla extract, and remaining sugar until stiff peaks form. Set aside. Slowly fold the whipped cream into the egg yolk mixture, then gently fold in the Marsala wine (if using). In a separate large bowl, whisk egg whites to stiff peaks. Gently fold them into the semifreddo mixture. Dip each savoiardi biscuit briefly in espresso until softened but not falling apart, and arrange them at the bottom of a 9x5 inch loaf pan. Spread half of the semifreddo mixture over the soaked biscuits, then dust with cocoa powder. Add another layer of dipped biscuits, followed by the remaining semifreddo mixture and another dusting of cocoa powder. Cover and freeze for at least 8 hours or overnight. To serve, let stand at room temperature for about 10 minutes before slicing and enjoy!

Chef’s Insight

Allow the semifreddo to sit at room temperature for a few minutes before serving, as this will make it easier to cut and enjoy.

Notes

You can replace Marsala wine with rum or brandy for a different flavor profile if desired.