Espresso Mascarpone Semifreddo

Rather than a little snack, Darcie and I have decided to up the ante a little and give you a real dessert today. This is taken directly from my recipe for roasted pears with espresso mascarpone cream; I had leftover cream, froze it, and realized it made an incredible semifreddo. Topping it with chocolate sauce from Thomas Keller’s Bouchon just makes good sense.

Semifreddo 2 | Amy Roth Photo

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Espresso Mascarpone Semifreddo

Allergy Milk
Dietary Gluten Free
Meal type Dessert
Misc Serve Cold
Espresso Mascarpone Semifreddo — what a luscious way to end any meal!


  • 8oz heavy whipping cream
  • 1 vanilla bean
  • 8oz mascarpone
  • 1/4 cup sugar (increase to 1/3 cup if you'd like it sweeter)
  • 2 tablespoons espresso (chilled; increase to 3 tablespoons for more coffee flavor)


This is pulled directly from my older recipe for Roasted Pears with Espresso Mascarpone Cream. Topping it with chocolate sauce from Thomas Keller's Bouchon just makes good sense.


Pour whipping cream into a small bowl. Slice vanilla bean in half lengthwise and scrape seeds into the cream, stirring to evenly distribute. Add bean to cream. Cover bowl and refrigerate for at least an hour, along with the bowl and beater of an electric stand mixer.
Pour cream through a fine mesh strainer into the chilled mixing bowl. Add mascarpone and espresso, and beat on medium speed until ingredients are just combined. Increase speed to medium-high and with mixer running, sprinkle in sugar, beating until soft peaks form.
Line a loaf pan with plastic wrap and pour whipped cream into it, leveling it with a flexible spatula. Fold edges of plastic wrap up and over the cream and place the pan in the freezer for a few hours until frozen through.
Remove pan from freezer 30 minutes before serving. Cut into slices and top with chocolate sauce.