Spicy coffee semifreddo

Since summer hasn’t gone yet and the days are still warm, today we’re proposing a refreshing dessert. A spicy semifreddo, composed of two distinct layers connected to each other by the intense flavour of coffee 🙂 .
semifreddo speziato cal caffeThe first layer is a cream made of fresh ricotta cheese and greek yogurt, delicately spiced with vanilla that enhances the taste of coffee. The second layer is a jelly flavoured with cardamom which recalls the traditional Syrian coffee.

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Spicy coffee semifreddo

Cuisine Egg free, Gluten free
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Difficulty Easy


Cardamom jelly

  • 140 ml of coffee about 3 espresso cups
  • 40 g of brown sugar
  • 1 sheet of gelatin
  • 5 cardamom seeds

Ricotta cheese cream

  • 350 g of ricotta cheese
  • 150 g of greek yogurt greek
  • 1 vanilla bean
  • 80 g of muscovado sugar
  • 40 g of caster sugar
  • 5 teaspoons of instant coffee


Cjardamon elly

  1. Soak the gelatin in cold water.
  2. In a saucepan heat the coffee, sugar and cardamom seeds finely ground. Bring almost to a boil and add the gelatin.
  3. Divide it into cups, then let them rest in the freezer for an hour.

Ricotta cheese cream

  1. Mix the cheese, the yogurt, the two types of sugar and the instant coffee with a whisk to break up any lumps.
  2. With the tip of a knife, remove the seeds of the vanilla, add the cream and continue to mix until the coffee is totally dissolved.
  3. Gently pour the cream into the cups, being careful not to break the jelly below. Put the cups back in the freezer for an hour.
  4. Remove the cups about 10 minutes before serving, and garnish with a few ground All Spice or some cinnamon.


If you want some news about the All Spice or about Muscovado sugar, check out our banana bread with chocolate chunks. You will it them on the bottom of the recipe, and in the meantime, you may also get ideas for your breakfast 🙂 . And if you’re interested in cardamom, you can find it on the post about our the trip to Annecy.

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