Eggless coffee semifreddo

This eggless coffee semifreddo is a light and creamy Italian style dessert loaded with coffee flavour and just the right amount of sweetness - its so good !

Print Recipe Pin Recipe

Ingredients

2 tablespoons instant coffee powder
2 tablespoons milk
500 ml or 2 cups whipping cream cold
60 ml or 1/4 cup sweetened condensed milk
1/4` cup chocolate chips optional
chocolate shavings to garnish optional

Instructions

Lightly oil a loaf tin ( 9 x 4 inch ) or any other tin you have and line with parchment paper or cling wrap . Leave extra enough on the free top ends to cover the top.
Dissolve the coffee in the milk and keep aside.
In a bowl , whip the cream to soft peaks
Add in the condensed milk and beat until incorporated
Add the coffee mixture and bet until smooth
Add the chocolate chips (if using ) and fold in .
Transfer the mixture to your prepared pan and spread evenly , pushing into corners well. Smoothen the top.
Cover the top with cling wrap or parchment.
Freeze for about 3 hours until set
To un mould , remove the top cover , place the pan upside down over your serving plate , lift pan off and peel away the wrap / parchment
You can garnish with chocolate shavings / chocolate chips / nuts / chocolate sauce. Slice and serve !

Notes

This recipe comfortably feeds 6 to 8 people .

You can half the recipe and use a smaller pan .

The semifreddo is very mildly sweet . You can add 1-2 tablespoons of sugar to your whipped cream if it is unsweetened.

For the best whipping of your cream , keep the bowl with cream in it along with your beater blades / whisk in the freezer 10 to 15 mins before whipping

My measuring cup is 240 ml.