Get ready to fall in love with this melt-in-your-mouth Italian semifreddo—made with two layers of bold espresso and smooth white chocolate. It’s creamy, dreamy, and impossible to resist!
If you’re a gelato lover looking for something easy, elegant, and absolutely irresistible—this Italian semifreddo is going to win you over at first bite.
It’s rich and creamy like your favorite gelato, but with a light, airy texture that melts in your mouth like a dream. Made with two layers—one bold and espresso-infused, the other smooth and sweet with white chocolate—this frozen dessert is as stunning as it is simple to make.
What Is Semifreddo?
Semifreddo literally means “half cold” in Italian, and it’s a classic frozen dessert that falls somewhere between gelato and mousse.
Originating in Italy, this elegant treat is traditionally made by combining whipped cream with a rich custard or meringue, then freezing it until just firm.
Unlike ice cream, semifreddo doesn’t require an ice cream maker—and its light, airy texture stays soft and creamy straight from the freezer. It’s a favorite in Italian households for holidays, dinner parties, or whenever a make-ahead dessert is needed that feels both indulgent and effortless.
Whether you're hosting a dinner party or treating yourself to a little indulgence, this semifreddo checks all the boxes: make-ahead, no-churn, no-fuss, and 100% delicious.
Tips for Making the Perfect Semifreddo:
Whip it cold: You can chill your mixing bowl before whipping the cream to ensure soft, stable peaks.
Cool it down: After melting the chocolate or cooking the egg yolk mixture, let it cool slightly before combining it with other ingredients to prevent curdling or melting the mascarpone.
Fold gently: When combining the whipped cream with the other components, use a gentle folding motion to keep the mixture light and airy.
Use quality espresso: The flavor really comes through here, so brew a strong, good-quality espresso for the best taste. You can also add some instant espresso powder to add flavor and color.
Molding Options:
You can go two ways with this recipe, depending on your style and what you have on hand:
Individual Half Domes (like I did):
I used 3-inch silicone half-dome molds, and highly recommend them! The silicone makes it easy to unmold the semifreddo without any greasing or lining. Plus, the presentation is so elegant and pretty—perfect for dinner parties or special occasions.
This is the one I have: AMAZON link
One Large Mold:
If you prefer to make one big semifreddo, simply line a freezer-safe bowl or loaf pan with plastic wrap, leaving an overhang for easy removal later. Once frozen, you can unmold and slice it to serve. It’s just as delicious and ideal for a crowd.
Serving Tips:
Remove and Plate First: Take the semifreddo straight from the freezer and place it directly onto your serving plate.
Let it Sit: Let it rest at room temperature for about 15–20 minutes so it softens slightly into that perfect melt-in-your-mouth texture.
Decorate the Plate: Drizzle some melted chocolate on the plate before placing the semifreddo on top for a dramatic presentation.
Add a Finishing Touch: Top with coffee beans (like I did!), a dusting of cocoa powder, extra whipped cream, or even a drizzle of espresso for an affogato-style twist.
Storage:
Semifreddo can be stored in the freezer, tightly wrapped or in an airtight container, for up to 2 weeks. If using individual molds, leave them in the mold until ready to serve for the cleanest shape. For a larger mold, slice what you need and return the rest to the freezer quickly.
Let me know if you try it—or tag me on Instagram so I can see your beautiful creations!
PRINTABLE RECIPE CARD: Two-layer Espresso & White Chocolate Italian Semifreddo
Two-layer Espresso & White Chocolate Italian Semifreddo
Get ready to fall in love with this melt-in-your-mouth Italian semifreddo—made with two layers of bold espresso and smooth white chocolate. It’s creamy, dreamy, and impossible to resist!
Ingredients
- 2 large egg yolks
- 1/4 cup (50g) sugar
- 1/2 teaspoon vanilla paste (or extract)
- 1/4 cup (60ml) strong brewed espresso, cooled
- 1/2 teaspoon instant espresso powder (optional)
- 1/4 cup (60g) mascarpone cheese, softened
- 2/3 cup (160ml) heavy whipping cream, cold
- 2 large egg yolks
- 1/4 cup (50g) sugar
- 1/2 teaspoon vanilla extract
- 4 oz (115g) white chocolate, melted and slightly cooled
- 1/4 cup (60g) mascarpone cheese, softened
- 2/3 cup (160ml) heavy whipping cream, cold
- To Serve: Melted chocolate, coffee beans, cocoa powder
Instructions
- Place a mixing bowl in the freezer before starting (this will help when whipping cream). Brew the espresso and set it aside to cool.
- Make the Espresso Layer: In a heatproof bowl, whisk the egg yolks and sugar until pale. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Remove from heat. Set the bowl over a larger bowl filled with icy water to cool it down. Whisk in the espresso, vanilla, instant espresso powder (if using), and mascarpone until smooth. In the pre-chilled mixing bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the espresso mixture until fully combined. Divide the espresso cream into your molds (mine are half-dome silicone molds 3 inches in diameter), filling them about 2/3 of the way. Cover and freeze for about 60 minutes, or until set enough to add the next layer without mixing (don't need to be fully frozen).
- Make the White Chocolate Layer: Melt the white chocolate in a double boiler or microwave and allow it to cool slightly. Repeat the same steps as above: whisk egg yolks and sugar over a double boiler until thickened, then cool over icy water. Whisk in the melted white chocolate, vanilla extract, and mascarpone until smooth. Whip the cold heavy cream in the pre-chilled bowl until soft peaks form. Fold the whipped cream into the white chocolate mixture until well combined.
- Assemble & Freeze: Pipe or spoon the white chocolate mixture over the partially frozen espresso layer. Smooth the top and cover. Freeze for at least 3 hours or until fully set.
- Serve & Enjoy: Remove the semifreddo from the molds and place on serving plates about 20 minutes before serving to allow them to soften slightly at room temperature. You can decorate with cocoa powder and coffee beans.
- Optional: Serve frozen with hot espresso poured over for an affogato-style dessert.
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