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Italian, Sicily
Semifreddo di Caffe Recipe-2895

Photo by: Joey DeLeo
Comments: 0


Frozen Coffee Cream

My father was especially fond of the flavor of coffee and loved this recipe. It’s really very easy to make, but must be kept in the freezer and stirred every 30 minutes for about 3 hours. —G.T.

Yield: 4 to 6 servings


  • 3 large eggs, separated
  • 1 cup sugar
  • 2 tablespoons instant espresso
  • 2 cups heavy cream
  • Sweet biscuits


Beat the whites until stiff and set aside.

Put the egg yolks and sugar in the bowl of a food processor and let it run for 4 seconds. Add the instant espresso and process for 3 seconds, then pour the cream through the feed tube in a slow, steady stream.

Transfer to a large bowl.

Fold in the egg whites and turn the mixture into a 3-cup loaf pan. Put into the freezer. Stir the mixture every hour for about 3 hours, or until solid. When ready to serve, invert onto a plate. Cut into slices and serve with sweet biscuits.

© 1996 Giovanna Tornabene and Gilda di Paola Tornabene

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6 and nutritional information does not include Sweet Biscuits.

441kcal (22%)
66mg (3%)
32g (49%)
19g (95%)
214mg (71%)
361mcg RAE (12%)
0mg (1%)
67mg (7%)
1mg (3%)

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