Hi Bold Bakers, we’re heading into ice cream season so I thought I would kick this off
with a little bit of a sophisticated recipe… a Tiramisu Semifreddo.
A semifreddo is a frozen dessert that’s set in a loaf pan.
Now the base is my two ingredient no machine ice cream, which is great because a lot of
you already know how to make it.
As always the recipe can be found on biggerbolderbaking.com and after this head over to my website because
I’ve got a whole section full of frozen desserts for you.
Ok lets get started in a nice large bowl.
So the first ingredient is critical in a semifreddo, Marscapone cheese.
I absolutely adore this.
Now if you can’t find this is in stores don’t worry I’ve actually got a recipe
on my website on how you can easily make this at home.
We’re gonna add this to our bowl.
So the first thing we’re gonna do is whip up our marscapone cheese using a hand mixer
but you could also do this by hand with a whisk.
The reason we do this is because Marscapone can actually be quite lumpy.
So lets get that nice and smooth before we add in the rest of our ingredients.
So next up is our whipping cream, very important as well.
You wanna make sure this has a high fat content so it whips up really nice as well.
So we’re gonna pour that in.
So now we’re gonna go back in with our mixer and whip this up until soft peaks form.
So if you’re in the market for getting something nice for your kitchen I highly suggest a hand
mixer.
Really inexpensive and I use them for everything.
You won’t be sorry.
Ok lovely that’s the consistency I want, now we’re going to add in the rest of our
ingredients.
Now a lot of people already know what this is, it’s condensed milk and it’s a key
ingredient in our ice cream.
It’ll stop it from forming icicles and freezing really hard.
It’ll make it lovely and smooth and that’s what you want out of a semifreddo.
So just pour that in.
Now we can’t make a Tiramisu without coffee now let me tell you the secret about coffee
in baking, I use granulated coffee and I’ll tell you why, it’s really strong and concentrated
and it’s great for a recipe like this.
Just buy those little granules you see in the store, dilute it with a little bit of
water and add it in your ice cream.
So again in with our mixer and we’re gonna mix this up until stiff peaks form.
So I adore coffee desserts, but I know it’s not everyone’s cup of tea or cup of coffee.
So here’s what you can do I actually have a berry tiramisu on my website and you can
use the same ingredients in this recipe and you’ll have a berry tiramisu.
So there you go, nice stiff peaks so now we’re gonna gather the rest of our ingredients.
So let me tell you what I’ve got here.
I’ve got ladyfingers, really important, I’ve got a recipe on how you can make this,
really easy and you’ll be happy to know I also have an egg free version and it’s
really delicious.
I’ve also got a cup of brewed coffee this is just from the coffee pot you could also
use the coffee granules like I said earlier.
And here I’ve got a little bit of brandy, now this is a really nice addition, but if
you don’t like alcohol or don’t have alcohol, feel free to leave that out it’s just a
little bit of an extra kick.
So just add that right into your coffee.
So now I’ve got my marscapone mix you’re good to to.
Now, let me talk you through my loaf pan.
So I’ve got a 9”x5” loaf pan this is perfect, now however I did grease it and line
it with three layers of cling wrap.
And the reason you want to do that, and trust me, if you use one layer or two layers, it
isn’t coming out.
And I can tell you from experience, it ain’t coming out.
So we have everything we need, let’s start to build our dessert.
So the first layer is our cream mix, what you want to do is add about a third of your
mix to the pan and then with a spatula just spread it around the bottom.
So here’s a little trick I do it’s a really good idea, just give it a bit of a tap tap
tap on the counter and that will get rid of any air bubbles and make it nice and uniform
so just give it a little bit of a tap on the counter.
So next up is our ladyfingers and let me tell you something about ladyfingers, they’re
like sponges so they’re really good for a recipe like this but you can’t dunk them
for long or they’ll got mushy so watch this, you do a dunk, out it goes and into your pan.
So just keep going, dunk, drip off any excess and place it into your pan.
So we’re gonna have two layers of ladyfingers and you’re gonna have 6 ladyfingers on each
layer.
I can smell that brandy.
I remember when I was a kid my mom would make Tiramisu a lot and it was a very adult dessert
because it had alcohol and coffee in it, now I absolutely adore it.
So that’s our first layer.
In case you notice your ladyfingers overlapping just give them a bit of a squeeze, nice and
snug.
Now we’re just gonna go with another layer of our cream mix.
Around a third again, and with your spatula flatten it out.
And just for safety, give it a tap on the counter.
Ok lovely, we’re almost there, we’re just gonna go in with another layer of ladyfingers.
So that’s our last guy in there, and finish it off with whatever you have left in the
bowl.
So you can see already that this is a perfect dessert and great for entertaining guests
or people who are coming over and you’re trying to impress them.
So once again, a tap tap on the counter.
Lay over the cling wrap just on top to protect it in the freezer.
So now we’re gonna pop it into the freezer for 5-6 hours, preferably I like to do it
a day before so it stays in the freezer overnight, gets nice and hard and then we can cut it.
So while that’s in the freezer let me tell you a little bit of the difference between
semifreddo and ice cream.
Both are generally made classically with a custard base, but with a semifreddo you fold
in whipped cream and you don’t have to churn it in the machine where as traditional ice
cream you have to churn it, with ours you don’t need to churn it and you do have that
frozen cream in there for a lovely soft creamy dessert.
So here’s a semifreddo I made yesterday because I wanted to make sure it was nice
and frozen for you.
So we’re going to peel back the cling wrap, then I’ve got a serving platter for you
right here and all I’m gonna do is flip it over.
1,2,3… so look at that, gorgeous.
And very carefully peel away your cling wrap.
So we’re gonna top our tiramisu off with a little bit of coco powder.
Because traditionally a tiramisu would have some coco powder on top and it really just
adds a depth of flavor, color and another layer to this dessert.
Beautiful, you know the lines that were here from the cling wrap?
You can’t see them now because we covered them over so it’s a sneaky little trick.
So all that’s left to do here is cut ourselves a nice big slice.
One of the beauties of this is the inside just look at that, layers of ladyfingers then
the cream and the coco powder on top, absolutely gorgeous.
So because this is a frozen dessert you’ve got to dig in fast.
Oh my gosh, so simple yet it has so many layers, and has so many dimensions to it.
It’s creamy but has a little of the bitterness from the coffee in there which is balanced
out with the mascarpone, you’ve got coco powder on top which goes so well with coffee
and the ladyfingers give it a little bit of a different texture.
Without a doubt this is my kind of dessert, loads of flavor and loads of texture.
The fun doesn’t have to stop here, head over to my website and check out all of the
frozen desserts in my freezer section.
I’ll see you back here soon for more Bigger Bolder Baking.