Skip to Content
Espresso Semifreddo
Yield Icon
8 to 12 Servings
Prep Time Icon
Prep Time:
8 Hours
Cook Time Icon
Cook Time:
30 Minutes
Total Time Icon
Total Time:
8 Hours 30 Minutes



  • 4 oz. egg yolks
  • 2 ¼ cup sugar (divided in half)
  • 1 Tbsp. coffee extract
  • 4 oz. heavy cream
  • 1 ea. gelatin sheet
  • 3 oz. egg whites
  • ⅛ tsp. cream of tartar

Optional Garnishes

  • Chocolate sauce
  • Candied or toasted almonds
  • Dried strawberries or fresh raspberries
  • Almond ice cream


Whisk egg yolks and 1⅛ cups sugar over a hot water bath (double boiler) in medium size bowl. Whisk until mixture is pale, doubled in volume and cooked to 170º F.

Remove from heat and add coffee extract. Set aside.

Bloom gelatin in cold water. Once bloomed squeeze out excess liquid and set aside.

Whip heavy cream to soft peaks, set aside.

In a separate bowl, combine egg whites, cream of tartar and 1⅛ cups of sugar. Cook over a hot water bath to 120º F.

Add the bloomed gelatin and whip until cool and stiff peaks have formed.

Once cool, fold the meringue into the coffee mixture, then fold in the whipped cream.

Using a mold like a muffin tin or a cake pan (you can get creative), line it with plastic wrap first and then transfer the mixture to your desired mold. Freeze overnight.

Serve with a drizzle of chocolate sauce, candied or toasted almonds, berries of your choice, and almond ice cream.


We encourage responsible enjoyment of our wines. You must be 21 or older to visit this website. For wine purchases, your age will also be verified at checkout. Please drink responsibly.