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Ricotta Espresso Semifreddo

Ricotta Espresso Semifreddo 16.jpg

Who doesn’t love tiramisu? This is just as decadent, without the guilt!  Plus it's incredibly refreshing.             

  • Duration
  • Prep Time
  • 4Servings


  • 1¼ pounds ricotta cheese
  • 1 scarce cup confectioner’s sugar
  • 4 egg yolks, slightly beaten (safest to use pasteurized eggs)
  • 1 or 2 shots espresso
  • 1 tablespoon rum, if desired
  • 10 ounces whipping cream
  • Garnish: chocolate syrup, coffee beans, mint leaves and whipped cream


1. In a bowl, mix together the ricotta, sugar, egg yolks, espresso and rum if desired. Whip the cream and carefully fold it into the mixture, using upward motions. Line a rectangular cake pan or loaf pan with a damp towel or cheesecloth, and pour the mixture on top. Place in the refrigerator for at least 3 hours. Unmold by turning it over onto a serving dish and pulling the sides of the cheesecloth. 

2. Decorate with chocolate syrup, coffee beans, mint leaves, and whipped cream.

Tip: for a low fat version substitute whipped cream for 10 ounces fat-free half and half, whipped, or 5 ounces low-fat cream cheese and substitute confectioner's sugar for 12 packages Splenda