A great way to beat the heat in summer is with luscious tiramisu semifreddo! There are no eggs in this recipe and it’s so simple to make!
There’s nothing quite like easy no-bake desserts in the summer and semifreddos really fit the bill! You will love this frozen tiramisu dessert!
Love easy, no-bake desserts? Try my Mojito Cheesecake, my 3 Ingredient Oreo Cake, or my easy Strawberry Crunch Cheesecake Cones!
What does semifreddo mean?
Semifreddo refers to a very light, partially frozen Italian dessert usually made with whipped cream.
This semifreddo recipe is adapted from my Easy Tiramisu Without Raw Eggs recipe. Basically, it’s an ice cream version of it! A semifreddo without eggs!
Jump to:
Why this recipe works
- This tiramisu semifreddo recipe is incredibly easy to make. You only need about 15 minutes to prepare this dessert!
- It’s a wonderful make-ahead dessert. Save time by making it the day before serving!
- It’s perfect for entertaining. This dessert is light and a great way to end any meal.
- It’s great for the summer. It’s an amazing frozen dessert that's not too sweet!
- It’s an eggless dessert. Most tiramisu recipes call for egg whites or egg yolks, however, this recipe doesn't have any eggs at all! Perfect for anyone who avoids baking with raw eggs, like me!
What does this tiramisu semifreddo taste like?
This dessert is light, creamy and not overly sweet. It tastes like a cross between mousse and ice cream! Each bite is soft with a luscious whipped cream and mascarpone filling and a slight touch of coffee-flavored alcohol that’s to die for!
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for tiramisu semifreddo
- Coffee: I use strong brewed instant coffee, but you could definitely use drip or espresso. Just make sure it’s cooled down to room temperature before beginning.
- Coffee liqueur: I absolutely LOVE Kahlua, so that's what I use whenever I make tiramisu, but you could also use brandy, cognac, or Amaretto, instead.
- Ladyfingers (Savoiardi): I use Italian savoiardi cookies. You’ll need 12 for this recipe.
- Heavy cream: You need heavy whipping cream of at least 35% fat for this dessert, so that it whips up.
- Vanilla: I use pure vanilla extract.
- Mascarpone or Cream Cheese: I have made this dessert with both and I haven’t really found much of a difference between them. I often use cream cheese as it’s much easier to find.
- Sweetened condensed milk: You need sweetened condensed milk for this recipe because it contains sugar. You can’t use regular condensed milk as there's no sugar in it.
- Unsweetened Cocoa Powder: I use Dutch-process cocoa powder to dust the dessert because it’s less bitter than natural cocoa powder. If you’d like to learn more about the differences between Dutch-process cocoa powder and natural cocoa powder, read my post about it here!
Optional topping
You can just dust the dessert with cocoa powder, but as you can see in the pictures, I piped some stars on top using whipped cream and then dusted with cocoa powder!
If you want to make the optional topping, you’ll need heavy whipping cream, vanilla, and a little bit of powdered sugar (I'll include everything in the recipe card below).
Equipment you'll need
- An electric mixer
- A 9X5 inch (23x13 cm) loaf pan
HOW TO MAKE THIS EASY TIRAMISU SEMIFREDDO RECIPE
Step-by-step instructions for tiramisu semifreddo
STEP 1
First, lightly grease your pan with some oil and then line it with 2 layers of plastic wrap. Make sure it overlaps the pan. The oil will help the plastic wrap stick to the pan and not move around. Then set it aside.
STEP 2
In a small bowl, mix the coffee with 2 tablespoons of the coffee liqueur. Set it aside.If you like it boozier, you can add another tablespoon of the coffee liqueur!
STEP 3
Pour the whipping cream into a medium bowl. I like to put it in the freezer for 10 minutes before I start to get it nice and cold, that way, the cream will whip up much faster. Add the vanilla and 1 tablespoon of the coffee liqueur and whip to stiff peaks. Set it aside.
STEP 4
In another bowl, beat the mascarpone/cream cheese with the sweetened condensed milk until it’s creamy and there are no more lumps, about 2 minutes. Scrape the side of the bowl as needed.
STEP 5
Pour the cheese mixture into the whipped cream and fold everything together with a spatula.
STEP 6
Spread about ⅓ of the cheese mixture into the prepared pan and smooth it out.
TOP TIP
Before assembling the dessert, you can weigh the filling and then divide it by 3 to see exactly how much ⅓ makes. This will ensure equal amounts of filling in each layer.
STEP 7
Very quickly dunk the ladyfingers into the coffee, one at a time, and place them on top of the filling. I like to do this horizontally so that I fit 6 cookies in each layer. If you want you could place them vertically.
STEP 8
Spread another ⅓ of the cheese mixture over the ladyfingers and smooth it out.
STEP 9
Repeat with the remaining ladyfingers and then spread the rest of the cheese mixture on top.
STEP 10
Cover with plastic wrap and then freeze for at least 5 hours or overnight.
Before serving, dust it with some unsweetened cocoa powder.
Recipe Notes
Serving Tips
Slice the tiramisu semifreddo and let it stand at room temperature for about 10 minutes before serving.
Freezing Instructions
You can easily store this dessert in the freezer for up to a month. I like to keep it in a freezer-safe container with a lid. You could also cover it well in plastic wrap and aluminum foil.
VARIATIONS & SUBSTITUTIONS
- For a kid-friendly version without alcohol, you can dip the ladyfingers in chocolate milk or cooled hot chocolate.
- Instead of coffee liqueur, you can use cognac, brandy or Amaretto.
- If you don’t want to dust the dessert with cocoa powder, you could pour some melted dark chocolate on top!
TIPS FOR SUCCESS
- If you'd like a boozier dessert, feel free to add more coffee liqueur to the coffee before dipping the ladyfingers. I often do this 😊!
- You have to be really quick when you dip the ladyfingers in the coffee, otherwise they will get very soggy and fall apart. All you need to do is dunk them really fast.
- I would avoid refreezing the dessert once it has completely thawed. Whenever I’m ready to serve, I always slice it and then immediately put the remaining dessert back in the freezer. If it has thawed, you can keep it in the refrigerator for up to about 4 days.
FREQUENTLY ASKED QUESTIONS
First of all, ice cream is a lot denser. Semifreddo, on the other hand, is more like mousse and is much lighter in texture, even though it's frozen.
In Italian, semifreddo means half frozen or half cold. Generally speaking, it refers to frozen desserts that are similar to ice cream, but made with whipped cream, instead.
Enjoy!
~Voula
MORE FROZEN DESSERTS TO TRY!
Let me know how this Easy Tiramisu Semifreddo (No Eggs) turns out for you in the comments below! I’d love to hear from you!
Recipe
Easy Tiramisu Semifreddo (No Eggs)
Equipment
- an electric mixer
- a 9X5 (23x13 cm) loaf pan
Ingredients
- ¾ cup (180ml) strong brewed black coffee, room temperature
- 3 tablespoons coffee liqueur (I use Kahlua, you could use brandy, cognac, or Amaretto)
- 250g (8.8 oz) mascarpone or cream cheese (full fat)
- 1 cup (250ml / 8 fl oz) sweetened condensed milk
- ¾ cup (180ml) heavy whipping cream (at least 35%)
- 1 teaspoon vanilla
- 12 ladyfingers (savoiardi)
- 2-3 tablespoons unsweetened cocoa powder for dusting (I use Dutch-processed cocoa)
For the optional topping
- ½ cup (125ml) heavy whipping cream (at least 35%)
- 1 teaspoon vanilla
- 1 tablespoon powdered sugar
Instructions
- Lightly grease your pan with some oil and then line it with 2 layers of plastic wrap. Set it aside.
- In a small bowl, mix the coffee with 2 tablespoons of the coffee liqueur. ( If you like it boozier, you can add another tablespoon of the coffee liqueur.) Set it aside.
- Pour the whipping cream into a medium bowl. Add the vanilla and 1 tablespoon of the coffee liqueur and whip to stiff peaks. Set it aside.
- In another bowl, beat the mascarpone/cream cheese with the sweetened condensed milk until it’s creamy and there are no more lumps, about 2 minutes. Scrape the side of the bowl as needed.
- Pour the cheese mixture into the whipped cream and fold everything together with a spatula.
- Spread about ⅓ of the cheese mixture into the prepared pan and smooth it out.
- Very quickly dunk the ladyfingers into the coffee, one at a time, and place them on top of the filling. I like to do this horizontally so that I fit 6 cookies in each layer. If you want you could place them vertically.
- Spread another ⅓ of the cheese mixture over the ladyfingers and smooth it out.
- Repeat with the remaining ladyfingers and then spread the rest of the cheese mixture on top.
- Cover with plastic wrap and then aluminum foil. Freeze for at least 5 hours or overnight.
- When ready to serve, remove the plastic wrap that you put on top to cover the dessert. Then place a serving platter or plate on top and flip the dessert over so it inverts onto the plate. Remove the plastic wrap that lined the pan and dust with unsweetened cocoa powder or top with the optional whipped topping.
For the optional topping
- To a medium bowl, add the heavy cream, vanilla and powdered sugar and whip to stiff peaks.
- Spread the whipped cream over the frozen dessert or scoop it into a piping bag fitted with a tip and pipe stars on top. I use a Wilton 1M.
- Dust with cocoa powder.
- Enjoy!
Notes
- Instead of coffee liqueur, you can use cognac, brandy or Amaretto.
- For a kid-friendly version without alcohol, you can dip the ladyfingers in chocolate milk or cooled hot chocolate.
- If you don’t want to dust the dessert with cocoa powder, you could pour melted dark chocolate on top!
- If you want a boozier dessert, feel free to add more coffee liqueur to the coffee before dipping the ladyfingers.
- You have to be really quick when you dip the ladyfingers in the coffee, otherwise they will get very soggy and fall apart. All you need to do is dunk them really fast.
- Don’t refreeze the dessert once it has completely thawed. When I’m ready to serve, I always slice it and immediately put the remaining dessert back in the freezer. If it has thawed, you can keep it in the refrigerator for up to about 4 days.
Mayuri khetia
Looks yummy been looking for the eggless tiramisu recipe for a long time will try on the weekend. Thank you for posting
Voula
Hi, Mayuri! I'm sure you'll love this recipe! Let me know how it goes!