A luxurious twist on the classic tiramisu, this festive semifreddo dessert layers soft sponge soaked in rich coffee syrup with creamy mascarpone and a hint of cocoa. Light, elegant, and easy to serve straight from the freezer, it’s the perfect Christmas dessert to feature on your menu — combining the indulgence of Italian tradition with the convenience your dessert business needs during the festive season.

• 100g Selen VIEW IN SHOP
• 30g Mascarpone VIEW IN SHOP
• 40g Pastovocrem VIEW IN SHOP
• 500g hot coffee
• 400g sugar
• Dust cocoa powder to finish and add decorations of your choice.

• Prepare a coffee syrup with 500 g hot coffee and 400 g sugar, then let it cool.

• Line a ring mould with acetate on parchment, cut sponge or madeira cake to fit, and soak well with the syrup.

• Combine 500 g cream (35% fat), 100 g Selen Fabbri, mascarpone and pastovo. Whisk until smooth, chill briefly, then whip to a light texture.

• Pipe the semifreddo into the mould, dust with cocoa powder, add another soaked cake layer, and repeat.

• Freeze until firm, dust with cocoa, remove the mould and parchment, and transfer to a tray to serve.

A light, elegant take on tiramisu — rich in coffee flavour and perfect for showcasing festive dessert skill.