Michelle Darmody: How to bake semifreddo — an affogato in cake form

Irish Examiner

17-05-2025

This is an affogato in cake form, a delicious blend of strong, dark espresso paired with the cool, velvety softness of ice cream. In fact, it is technically not ice cream, but very similar, made with a blend of whipped cream, eggs, and sugar.
You do not have to make a custard base or churn it as it freezes; you simply combine the beaten eggs, whipped cream, sugar and whatever flavouring you choose.
The combination of ingredients keeps it smooth when frozen.
The air added while making the dessert also gives it that semi frozen feel which is echoed in its name, which means 'half-cold'.
Contrary to the name, the dessert is, in fact, fully frozen. The ability to slice and serve rather than scoop makes it an ideal summer dessert.
The base is optional but adds a firm layer that makes it into more of a cake-like structure, but it works equally well without the base.
Originally, versions were laced with sweet Italian liqueurs and served at New Year's Eve celebrations.
It is still popular in Italy and is now served around the world with all manner of additions from chopped nuts to fruit and, of course, chocolate.
Semifreddo
recipe by:Michelle Darmody
This is an affogato in cake form
Servings
10
Preparation Time 
15 mins
Cooking Time 
6 hours 0 mins
Total Time 
6 hours 15 mins
Course 
Baking
Ingredients For the base
100g butter melted
200g chocolate digestive biscuits, crushed
For the semifreddo layer
4 eggs, separated
20ml strong espresso coffee
1 tbsp coffee liqueur, like Kahlua or Tia Maria
90g golden caster sugar
300ml cream
To decorate
50g dark chocolate
100ml cream, whipped to stiff peaks
Method
To make the base, stir the finely crushed biscuits with the melted butter and set aside to cool completely.
Line a 2lb loaf tin with cling film.
Beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks with the espresso, liqueur, and sugar in a separate bowl until thick.
Whisk the cream until it forms stiff peaks.
Fold the cream into the egg yolk mixture.
Fold in the egg whites.
Line the top with the 'base' and pack it down.
Cover this with the edges of the cling film and place into the fridge. It will take about six hours or overnight to freeze.
Remove the semifreddo from the tin and gently peel off the clingfilm.
Place with the biscuit base side down on a serving dish and top with the whipped cream for some extra decadence.
Gently shave the chocolate into curls with a potato peeler and sprinkle on top.
Baker's tips
Make sure to leave extra clingfilm when lining the tin so you can cross it over the top of the dessert. The clingfilm can leave a wrinkled texture on the surface of the semifreddo. Removing the clingfilm before allowing the dessert to soften will reduce the risk of leaving marks on the surface. Also topping it with some cream and chocolate shavings makes it look and taste more decadent, but it also helps to hide any imperfections.
Use eggs that are at room temperature rather than straight from the fridge. Cold eggs will not whisk as well.
Overmixing instead of folding in the egg whites and the cream can lead to deflation and can make your semifreddo hard and dense. Keeping as much air as possible will make sure the consistency feels creamy and soft and will give it its signature half-melted, smooth texture.
To remove the semifreddo from the tin, tug on the plastic to loosen it then run a butter knife around the inside of the tin, peel back the top of the cling film and invert the dessert onto your serving plate.
The semifreddo will keep for up to four weeks in your freezer. Because it is made in a different way to ice cream it does not have as long a storage time.
You can slice it straight from the freezer with a knife dipped in boiling water or you can allow it to thaw slightly before serving.
It is nice to put your serving plate into the freezer before turning the dessert out onto it.
This recipe uses raw eggs, so may not be suitable for all diners. It is best made with very fresh eggs. There is uncooked alcohol in the dessert so it is not suitable for children.
Three delicious variations
Orange semifreddo
In place of the coffee liqueur and espresso, use the zest of two oranges and either 20ml of orange juice or an orange liqueur like Grand Marnier.
Cherry black forest gateau
In place of the espresso and coffee, add 30ml of a cherry liqueur such as Kirsch. Top the whipped cream layer with some maraschino cherries before adding the chocolate shavings.
Marsala and dried fruit
In place of the espresso and coffee, use 40ml of marsala. It is also nice to add a mixture of dried fruit. I like to have a colourful combination of apricots, prunes, golden raisins and mixed peel, all chopped. Add 150g of the fruit combination and soak them in the marsala before adding the swollen fruit and the remaining marsala to the mixture.
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