Tre Stelle® Coffee Semifreddo
The standard custard base is substituted with creamy Mascarpone and Ricotta for a lighter version of the classic Italian version.Prep Time:
30 minutes Ready In:
1 + hour Serves:
Makes 4-6 servings
1 tub | 475 g Tre Stelle® Extra Smooth Ricotta 1 tub | 275 g Tre Stelle® Mascarpone 3 tbsp | 45 mL coffee liqueur (Kahlùa, Tia Maria) 1 tsp | 5 mL vanilla 1/4 cup | 50 mL confectioners sugar 3 tbsp | 45 mL espresso coffee beans, finely ground hot espresso, whipped cream and cocoa for garnish if desired
Place Ricotta and Mascarpone in a medium bowl and mix together using a wooden spoon. Add the coffee liqueur, vanilla, confectioners sugar and coffee grinds; stir until combined. Spoon into ramekins and freeze for 2 hours or overnight. Thirty minutes before serving place ramekins in refrigerator to soften slightly. Just before serving dip ramekins quickly into warm water and invert onto a serving plate. Drizzle with hot espresso, whipped cream and cocoa if desired.