A semifreddo is a gorgeously indulgent dessert. Bring in the rich flavours of coffee, and you’ve got us taking notice! However, if you’re after a healthier dessert, all that cream may not be your cup of tea. Enter the espresso yoghurt semifreddo. In this recipe, we blend a delicious espresso martini liqueur with our own Olympus natural unsweetened yoghurt. The result is a a light and smooth yoghurt semifreddo with half the cream.
Our recipe was inspired by Donna Hay’s Espresso Semifreddo Sandwiches. This yoghurt version contains plenty of probiotic goodness with each silky mouthful. A wonderful dessert to have any night of the week. You could serve this semifreddo on it’s own, atop a delicious waffle, with fruit or wedged between delicious cookies as Donna does.
What is a semifreddo?
In Italian, semifreddo means ‘half cold.’ Semifreddo is traditionally created by whipping cream, eggs and sugar and freezing overnight. It doesn’t require the churning that homemade ice cream does. If serving on its own, you could line your tin with Glad Wrap or baking paper, which allows you to turn the semifreddo out and slice it before serving. You could also add in toasted nuts or cacao chips before freezing for additional texture.