Tiramisu Semifreddo Recipe – An Italian in my Kitchen

05/27/2025

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Tiramisu Semifreddo Recipe – An Italian in my Kitchen

This tiramisu semifreddo is a cool, creamy twist on a classic Italian dessert. Made with layers of coffee dipped ladyfingers and rich mascarpone cream, everyone loves this frozen treat!

Tiramisu semifreddo on a white plate and a slice on a plate.

Semifreddo means “semi-frozen” in Italian and refers to a chilled dessert that’s similar to ice cream but with a softer, mousse-like texture. This tiramisu semifreddo takes my easy tiramisu recipe and turns it into a frozen treat that is perfect for summer or when you need a make-ahead dessert!

It’s easier to make than my authentic tiramisu and there are no eggs required! You still get all the classic flavors of the best tiramisu recipes, from coffee soaked ladyfingers to rich mascarpone, but blended into a homemade no-churn ice cream with sweetened condensed milk.

Why I Love This Recipe

Decadent frozen dessert: This semifreddo tiramisu is a cross between tiramisu and ice cream and is rich, creamy, and packed with classic Italian flavor!
Perfect make-ahead treat: Since it needs to freeze, it’s ideal for making in advance. Make it the day before and simply slice and serve when ready with no last-minute fuss!

Ingredient Notes

Ladyfingers (savoiardi): These crisp Italian cookies soak up the espresso perfectly without falling apart. Their light, airy texture is essential to creating the layered tiramisu flavor.
Espresso or strong coffee: Brewed espresso adds bold, rich coffee notes. You can use strong coffee or instant espresso powder if you don’t have an espresso machine.
Sweetened condensed milk: Adds sweetness and creaminess, while the sugar helps prevent ice crystals from forming. It keeps the semifreddo soft and sliceable, even when frozen.
Heavy cream (or whipping cream): Look for cream with at least 30% fat content. When whipped, it gives the semifreddo its light and airy texture.
Mascarpone cheese: Rich, creamy, and slightly tangy mascarpone is what makes this a tiramisu. You can use cream cheese in a pinch, but I would rather make my homemade mascarpone cheese if I can’t find it at the store.
Unsweetened Dutch-processed cocoa: A dusting of cocoa adds a final touch of traditional tiramisu flavor.

How to Make Tiramisu Semifreddo

Start by beating the mascarpone and sweetened condensed milk together in a medium bowl until nice and smooth.

In a separate large bowl, whip the cream until stiff peaks form. Gently fold in the mascarpone mixture until everything is well combined.

Whipped cream in the mixing bowl and mixed with the filling.

Pour the cold espresso into a shallow dish that’s wide enough to dip the ladyfingers. Quickly dip each cookie in the coffee. Just one turn is enough! Don’t let them soak or they’ll get too soggy. Place a layer of dipped ladyfingers on the bottom of a loaf pan lined with plastic wrap. Spread some of the filling on top.

The ladyfingers in the loaf pan with filling on top.

Repeat with two more layers of cookies and mascarpone cream mixture then cover and freeze the tiramisu semifreddo.

To serve, lift frozen tiramisu dessert out of the pan using the plastic wrap and flip onto a serving plate. Dust with cocoa powder and enjoy!

tips and variations

Chill the espresso or coffee. Make sure it’s completely cooled before dipping the ladyfingers, or they’ll fall apart too quickly in the tiramisu semifreddo.
Temperature matters. Cold cream and cold sweetened condensed milk whip up best, but let the mascarpone soften at room temperature so it blends easily.
Make it even easier. Use my tiramisu ice cream in place of the homemade semifreddo layers for a quick shortcut!
Add a grown up twist. Stir a splash of Kahlua or coffee liqueur into the espresso or mascarpone cream for an extra layer of flavor.
Garnish. Top with a drizzle of chocolate ganache, a few chocolate-covered espresso beans, or serve each slice with a dollop of homemade whipped cream or mascarpone cream!
Try a fruity variation. Skip the traditional coffee and turn this into a strawberry tiramisu semifreddo using my strawberry tiramisu and strawberry semifreddo as inspiration!

Storage

Wrap the semifreddo tightly in plastic wrap or store it in an airtight container in the freezer. It’s best enjoyed within 1 week, but if stored toward the back of the freezer, where the temperature stays more consistent, it can keep well for up to 2–3 weeks. Let it sit at room temperature for 5–10 minutes before slicing and serving for the best texture.

More Tiramisu Recipes

This Tiramisu Semifreddo is the perfect dessert for any occasion, I hope you like it as much as we do! Enjoy.

21 savoiardi cookies
½-¾ cup espresso or strong coffee
⅔ cup sweetened condensed milk 200 g
1 cup cream whole/whipping or heavy cream at least 30% fat content (cold)
1 cup mascarpone (remove from the fridge 30-45 minutes before using)

EXTRAS

2-3 tablespoons unsweetened dutch processed cocoa

In a medium bowl beat the mascarpone and sweetened condensed milk until smooth.
In a large bowl beat the cream until stiff, fold in the sweetened condensed milk mixture until well combined.
Line a 8-9 inch loaf pan with plastic wrap (make sure it goes over the edge by approximately 2-3 inches.
Place the cold coffee in a large enough dish so that you can easily turn the cookies, be sure to just turn the cookies once in the coffee and do not let them sit in it or they will become too soggy.
Place a dipped cookie (one at a time) on the bottom (1st layer) top with ⅓ of the filling and continue for another two layers. Freeze for at least 5 hours or even overnight until firm.
When ready to serve, flip the tiramisu over with the help of the plastic wrap onto a clean plate, let site 5-10 minutes then dust with unsweetened cocoa, slice and serve. Enjoy!