Mocha Semifreddo


  • 2 large eggs
  • 2 tablespoons white sugar
  • 1 tablespoon coffee-flavored liqueur (such as Kahlua)
  • 1 1/2 teaspoons instant coffee granules
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 cup ice cold heavy whipping cream
  • 1 tablespoon white sugar
  • 1 teaspoon whipped cream for garnish (optional)
  • 1 pinch unsweetened cocoa powder for dusting (optional)


Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.

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Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up. )

Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.

Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.