Hi there! I’m Cassandre from Caramel Loafing, and today I’m excited to share a truly simple yet elegant summer treat: the classic Italian Tiramisu Semifreddo. If you’re craving something sweet, chilled, and easy to make without an ice cream maker, this is the recipe for you!
Every summer feels hotter than the last, but there’s one thing we can always control: making a delicious frozen dessert to beat the heat (and when in doubt, a delicious frozen treat is always the answer!).
This Italian-style semifreddo is like a cross between ice cream and Mousse, with the flavors of classic tiramisu layered in. It’s soft, airy, and creamy — no fancy equipment needed, just a whisk and a loaf pan.
Both tiramisu and semifreddo are timeless Italian favorites, so combining them into one dessert was a no-brainer — and the result is just perfect! The word semifreddo literally means “half frozen” in Italian. Its texture stays smooth and spoonable, unlike rock-hard ice cream, which makes it extra enjoyable on a hot day. Back before home freezers and ice cream makers were common, Italians made semifreddo by freezing a creamy mousse in a mold — and that tradition continues today as a refreshing summer classic.
You can create endless semifreddo variations, from nutty almond flavors to fruity summer versions. It’s a laid-back, freestyle dessert you can whip up with just a few tools: a mixer, a mixing bowl, and a loaf pan. Once frozen, you slice it just like cake — it’s cooling, satisfying, and beautiful on the plate. Don’t forget to stay hydrated, eat light, and get plenty of rest — wishing you the sweetest summer days!
More to try:
Love tiramisu? Make our authentic Classic Tiramisu.
Craving homemade ice cream? Try this rich and easy Matcha Ice Cream.
Or this irresistible Coffee Crunch Ice Cream Bar.
For an elegant treat, check out our fluffy Soufflé.
Tiramisu Semifreddo Recipe
Ingredients
☞ Loaf Pan Size: 17 x 8 x 6 cm (approx. 6.7 x 3.1 x 2.4 in). Serves about 6.
To adapt for different mold sizes, use our pan size converter.
- Mascarpone cheese 65g (2.3 oz)
- Heavy cream 125g (4.4 oz)
- Sweetened condensed milk 80g (2.8 oz)
- Espresso 15ml (0.5 fl oz) for the filling
- Dark rum 15ml (0.5 fl oz)
- Espresso 65ml (2.2 fl oz) for dipping ladyfingers
- About 9 ladyfinger biscuits (amount may vary by size)
- Unsweetened cocoa powder, as needed
Use our dessert nutrition calculator to check calories and macros for this recipe.
Instructions
- Lightly oil the loaf pan and line it with plastic wrap. The oil helps the wrap stick neatly in place.
- In a bowl, mix 65ml (2.2 fl oz) espresso with 15ml (0.5 fl oz) dark rum; set aside.
- In another bowl, beat the mascarpone on medium-low until smooth and creamy, about 1 minute.
- Add the heavy cream and whip on medium until soft peaks form.
- Add the sweetened condensed milk and 15ml (0.5 fl oz) espresso; mix on low to combine, then beat on medium until stiff peaks form.
- Spread ⅓ of the filling into the loaf pan and level it out.
- Quickly dip both sides of the ladyfingers in the rum-coffee mixture, then arrange them neatly over the filling.
- Spread another ⅓ of the filling, add another layer of dipped ladyfingers.
- Top with the remaining filling, smooth the surface, and freeze overnight (or at least 6 hours).
- To unmold, wrap the pan with a warm damp towel or dip the pan in hot water for a few seconds. Dust the top generously with cocoa powder before slicing. Store frozen for up to 6 weeks.
Watch the full step-by-step video: Tiramisu Semifreddo Tutorial
FAQs & Tips for Tiramisu Semifreddo
Even though Tiramisu Semifreddo is an easy no-bake, no-churn dessert, a few tips will help you get the perfect result. Here are some common questions and solutions:
Why did my mascarpone separate?
Mascarpone is rich in fat, so overbeating or warming it too much can cause it to split. For best results, use it chilled straight from the fridge — let it sit out just a minute or two so it’s still cool. Beat on medium-low speed for about one minute until smooth; don’t overwhip or it can curdle. Also, bring your heavy cream to a similar temperature before mixing to avoid temperature shock.
How do I mix mascarpone and cream properly?
Keep both ingredients close to the same temperature. Avoid combining very cold mascarpone with warm cream — this can cause separation. If you see any lumps or grainy texture, slow down and gently mix until smooth again.
Do I need a loaf pan?
Not at all! A loaf pan makes slicing easier, but any mold that fits in your freezer and unmolds easily will work — square containers, round molds, even individual cups. Just lightly oil the mold and line with plastic wrap for easy release.
How do I unmold semifreddo neatly?
Since semifreddo is softer than ice cream, a little warmth helps. Wrap the mold with a warm towel for about 10 seconds or dip it in warm water for a few seconds. With plastic wrap, it should slip right out. If needed, freeze it again for 15 more minutes to firm up before unmolding.
What if the surface looks wrinkled?
Some wrinkles from the plastic wrap are normal! For photos or serving, smooth the top with a spatula dipped in warm water and dried off. Or just cover any imperfections with extra cocoa powder, chopped nuts, chocolate shavings, or mint leaves — it’ll look bakery-perfect.
Can I substitute the condensed milk?
Traditionally, semifreddo uses raw eggs (especially yolks) for richness. To avoid food safety risks, especially in warm climates, condensed milk is a safer, easier alternative that adds creaminess and a hint of sweetness. Plus, it blends beautifully with whipped cream and mascarpone. If you want to experiment with eggs, be sure to use fresh, high-quality ones and follow safe handling practices.