Dinner guests will do a double take when they see these desserts, which resemble cappuccinos. Coffee shops offer popular drinks in hot and cold renditions; this clever dessert combines both in one with a cloud of steamed, frothy milk atop mocha semifreddo, a light and airy ice cream-like frozen treat.

Martha Stewart Living, February 2011


Recipe Summary

4 hrs 15 mins
15 mins
Makes 12


Ingredient Checklist


Instructions Checklist
  • Make the semifreddo: Heatmilk and 1/4 cup sugar in a mediumsaucepan over mediumheat until it just begins to boil.Meanwhile, whisk 1/4 cup sugarwith the egg yolks in a bowl.

  • Slowly pour hot milk mixtureinto yolk mixture, whisking constantly.Return entire mixtureto saucepan, and heat until mixtureis thick and coats the backof a spoon, about 3 minutes.

  • Remove from heat, and addchocolate. Whisk until melted.Strain mixture into a bowl, andlet cool completely.

  • Whisk cream in a large bowluntil soft peaks form. Whisk incoffee extract.

  • Whisk egg whites with a mixeron medium-high speed, graduallyadding the remaining1/2 cup sugar, until medium stiffpeaks form, about 5 minutes.

  • Working quickly, fold chocolatemixture into whipped cream, and then fold in the eggwhites. Transfer semifreddointo twelve 6-ounce cups, fillingeach about three-quarters full.Freeze for at least 4 hours.

  • Just before serving, make thehot milk foam: Froth milk usingan electric frother, or transfer toa glass jar, seal, and shake vigorouslyfor 30 seconds. Warmfrothed milk in the microwave.Spoon dollops of foam onto eachsemifreddo, and dust with cocoa.

Cook's Notes

Semifreddi can be frozen for up to 3 days. Top with hot foam just before serving.