Tiramisu Semifreddo Cake

Ingredients:

For the Coffee Soaked Ladyfingers:

• 1 cup strong brewed coffee, cooled
• 2 tablespoons coffee liqueur (optional)
• 24-30 ladyfinger cookies

For the Semifreddo:

• 4 large egg yolks
• 1 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 cup mascarpone cheese, softened
• 1 teaspoon vanilla extract

For Assembly:

• Cocoa powder, for dusting
• Dark chocolate shavings, for garnish (optional)

Cooking Steps:

Coffee Soaked Ladyfingers:

Step 1: In a shallow dish, combine the cooled brewed coffee and coffee liqueur if using.

Step 2: Dip each ladyfinger into the coffee mixture, ensuring they are well-soaked but not overly saturated.

Semifreddo:

Step 3: In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture becomes pale and slightly thickened. Remove from heat and let it cool.

Step 4: In a separate bowl, whip the heavy cream until stiff peaks form.

Step 5: Gently fold the mascarpone cheese into the egg yolk mixture until well combined.

Step 6: Carefully fold in the whipped cream until smooth and creamy. Set aside.

Assembly:

Step 7: In a lined loaf pan, arrange a layer of coffee-soaked ladyfingers.

Step 8: Spread half of the prepared Semifreddo mixture over the ladyfingers, creating an even layer.

Step 9: Repeat the process with another layer of coffee-soaked ladyfingers and the remaining Semifreddo mixture.

Step 10: Cover the pan with plastic wrap and freeze the Tiramisu Semifreddo Cake for at least 4-6 hours or overnight until set.

Final Touch:

Step 11: Before serving, dust the top of the cake with cocoa powder and garnish with dark chocolate shavings if desired.

Step 12: Slice and serve the Tiramisu Semifreddo Cake, enjoying the perfect blend of creamy Tiramisu and the frozen allure of Semifreddo.

Delight in the decadence of this Tiramisu Semifreddo Cake, a captivating combination of textures and flavors that's sure to impress any dessert enthusiast!