Pecan Free Tiramisu Semifreddo
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Learn more →Ingredients
8 servings
For the zabaglione base
- 6 pasteurized egg yolks
- ¾ cup granulated sugar
- ⅓ cup brewed espresso or very strong coffee, cooled
- 2 tbsp coffee liqueur (such as kahlúa)
- 8 oz mascarpone cheese, at room temperature
For the whipped cream
- 2 cups heavy cream, cold
- 2 tbsp powdered sugar
For the assembly
- 16–18 ladyfinger cookies (savoiardi)
- ½ cup brewed espresso or very strong coffee, cooled
For serving
- 2 tbsp unsweetened cocoa powder, for dusting
- dark chocolate shavings (optional)
Instructions
- 1
Line a 9x5-inch loaf pan with two overlapping sheets of plastic wrap, leaving at least 3 inches of overhang on all sides. Press the wrap into the corners and smooth it as flat as possible, then set the pan in the freezer while you prepare the filling.
- 2
Bring about 2 inches of water to a gentle simmer in a medium saucepan. Combine the pasteurized egg yolks, granulated sugar, 1/3 cup cooled espresso, and coffee liqueur in a large heatproof bowl. Set the bowl over the simmering water, making sure the bottom does not touch the water, and whisk constantly until the mixture is pale, thick, and registers 160°F (71°C) on an instant-read thermometer, about 8–10 minutes. Remove from the heat.
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