Cheese

Course

Ready In

Occasion

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
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Ingredients:

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

Instructions:

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.

Other recipes for:

mascarpone coffee cocoa classic Thanksgiving

Created by: Tre Stelle Kitchen

Cheese: Ricotta

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