Cappuccino Semifreddo with Mocha Sauce (Semifreddo al Cappuccino

"A fantastic, make ahead, "ice cream like" dessert! Very rich, but not too sweet. A good recipe for those times when you want an impressive dessert. This recipe comes from "La Dolce Vita" by Michele Scicolone Prep time does not include 8 hour minium freezing time. Cook time is for the sauce."
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Ready In:
1hr 20mins




  • Semifreddo: Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends.
  • Chill the pan in the freezer.
  • In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar, and the cinnamon until thick and pale.
  • In a large bowl, beat the egg whites until they are foamy.
  • Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks.
  • In a large bowl, beat the cream until it just holds stiff peaks.
  • Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture.
  • Pour half the mixture into the chilled pan and freeze it for 45 minutes.
  • Stir the espresso into the remaining mixture, cover, and refrigerate until needed.
  • Stir the espresso mixture and pour it over the frozen cinnamon layer, smoothing the top.
  • Cover with plastic wrap and freeze for at least 8 hours, or overnight.
  • Unmold the semifreddo onto a serving dish.
  • Sprinkle very lightly with cocoa powder.
  • Serve with mocha sauce, if desired.
  • Mocha Sauce: In a small saucepan, combine the chocolate, espresso, and butter.
  • Heat over low heat until the chocolate is almost melted.
  • Remove from heat and stir until completely smooth.
  • Stir in the Cognac.
  • Serve warm.

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I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
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