Come Fare il Tiramisù Semifreddo a Tre Colori: Caffè, Mascarpone e Cioccolato - Lezione 8

In this eighth lesson of the pastry course, we'll learn how to make a refined three-color semifreddo tiramisu, composed of three main layers: a coffee parfait, a mascarpone parfait, and a chocolate biscuit glacé. In this video, I'll guide you step-by-step through the preparation of each component, explaining every technical detail to create an extraordinary dessert, perfect for presentation and with an authentic, bold flavor. Ingredients and Servings For a 40x60 cm cake (or several small portions): Coffee Parfait Semifreddo Base (with Italian meringue) - 200g Espresso Coffee - 60 ml Instant Coffee - 10 g Semi-soft Whipped Cream - 150 ml Mascarpone Parfait Mascarpone - 250 g Semifreddo Base - 200g Semi-soft Whipped Cream - 150 ml Chocolate Glazed Biscuit Italian Meringue - 200g Chocolate Cream (melted and warmed) - 150g Semi-soft Whipped Cream - 150 ml Coffee Syrup Espresso Coffee - 400 ml Sugar - 60g (dissolved in hot coffee) Chocolate Glaze (decorative) Chocolate Cream Base - 100 ml 70% sugar syrup - 30 ml Rum - 10 ml Synthetic Method Coffee Parfait Dissolve the instant coffee in the espresso for an intense aroma, then fold the mixture into the semifreddo base, stirring gradually to avoid lumps. Add the semi-whipped cream in two stages for the perfect consistency and spread the coffee parfait as the first layer in the frame, smoothing it out. Freeze until hardened. Mascarpone Parfait Whip the mascarpone to eliminate lumps, then fold it into the semifreddo base, mixing thoroughly. Add the semi-whipped cream all at once and pour over the frozen coffee layer, smoothing it out. Return to the freezer. Chocolate Glacé Biscuit For a firmer layer, fold in a chocolate cream with the Italian meringue and top with the semi-whipped cream. This layer will also be used to decorate the surface with a piping bag, creating decorative weaves with a plain nozzle. Assembly and Decoration After alternating the layers in the frame, place in a blast freezer to freeze completely. Remove from the frame, spray with cocoa butter spray for a velvety finish, and decorate with flecks of chocolate glaze and coffee beans to evoke the tiramisu theme. Note: This dessert should be stored in the freezer and served as a semifreddo, at -18°C to maintain the creamy, frozen texture of the parfait.