Coffee parfait
- Energy Kcal 362
- Carbohydrates g 21.5
- of which sugars g 21.5
- Protein g 6.2
- Fats g 27.9
- of which saturated fat g 15.2
- Fiber g 2.6
- Cholesterol mg 236
- Sodium mg 44
- Difficulty: Average
- Prep time: 30 min
- Cook time: 10 min
- Serving: 6
- Note plus 5 hours in the freezer
PRESENTATION
Imagine sitting in a cozy Italian garden, enjoying a coffee semifreddo on a warm summer afternoon. This dessert is really, really good. It’s perfect for those who crave something cool and refreshing without all the fuss. You know, like needing an ice cream maker. It’s like having a frozen treat that’s not quite ice cream but still gives you that creamy, melt-in-your-mouth sensation. Really delicious. And what sets it apart? The real coffee infusion. Each bite offers a rich and bold flavor that's not too sweet. Or heavy.
In Italy, this dessert is a summertime favorite, often enjoyed at seaside cafes or during laid-back backyard gatherings where everyone wants something light yet packed with flavor. Thing is, the charm of the coffee semifreddo recipe lies in its simplicity. Just a freezer. Pretty much. And some patience. The magic? It happens as the freezer turns the mixture into a soft, frosty delight without turning it into a solid block of ice.
While some folks might add a touch of chocolate or pistachio for variety—totally up to you—the real hero here is the bold coffee taste that invigorates your senses. For those who love a frozen coffee dessert but prefer to skip the churned ice cream, homemade coffee semifreddo is a fantastic choice. It's the kind of dessert you share after a meal, maybe with a splash of liqueur or a sprinkle of cocoa. Really enhances it.
Whether you call it an easy coffee semifreddo or a no-churn coffee ice cream, this treat captures the heart of an Italian summer—refreshing, light, and a bit indulgent. So, next time you're looking to bring a taste of Italy into your home, consider making this semifreddo. It’s honestly a super, super good way to savor the easy joys of a sunny day, showing that perfect balance of coolness and bold coffee goodness. Seriously good.
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INGREDIENTS
- Ingredients for 6 parfaits of about 2.7 oz each
- Coffee 4 tbsp (60 ml)
- Egg yolks 2.8 oz (80 g) - (approximately 5 yolks)
- Sugar 0.4 cup (80 g)
- Fresh liquid cream 1 ½ cup (350 ml)
- Mascarpone cheese 0.4 cup (100 g)
- for garnish
- Fresh liquid cream to taste
- Coffee beans to taste
- Dark chocolate 1.8 oz (50 g)
How to prepare Coffee parfait
To prepare the coffee parfait, first pour the coffee into a saucepan, add the sugar 1, stir it, and bring it to a boil, keeping an eye on the temperature. Meanwhile, transfer the yolks into the bowl of a stand mixer 2 and start it at low speed only when the coffee syrup has almost reached a temperature of 250°F 3. As soon as the syrup is at the right temperature (250°F) and the yolks are frothy
pour the coffee in a thin stream 4 and continue to whip the mixture, increasing the speed of the machine until you have obtained a firm cream and until the mixture has cooled down 5. At this point, whip the fresh cream 6, which should not be stiff but only semi-whipped.
Then add the mascarpone 7 and mix with a spatula, using upward motions from the bottom to the top 8 to avoid deflating it. Then add the coffee mixture 9;
and mix again always from the bottom to the top 10. Once you have obtained a homogeneous mixture, transfer it into a pastry bag 11 and use it to fill your glasses;
you will get 6 parfaits with these doses 13: they should be transferred to the freezer for at least 5 hours. When ready to serve, take them out at least 10 minutes in advance 14. Whip some fresh cream 15
transfer it into a pastry bag and set aside for a moment 16. Melt the dark chocolate in a bain-marie, making sure the water from the pot doesn't come into contact with the chocolate in the pot; once melted, let it cool down and use it to garnish the glasses (17-18).
Decorate with a dollop of whipped cream 19, a coffee bean 20, and serve your parfait 21!