A quick and creamy no-bake coffee semifreddo cake made with Pavesini cookies and a fluffy coffee mascarpone filling. Perfect for summer dinners! (with VIDEO)
This Coffee Semifreddo Cake is a no-bake Italian dessert that’s creamy, light, and bursting with coffee flavor. If you love coffee desserts like tiramisu, this zuccotto-inspired version is going to be your new favorite. It’s perfect for summer, effortless to prepare, and looks stunning on the table!
I made this dessert on a hectic weekday morning before heading to work, because I needed something quick but impressive for dinner with friends. I whipped it up at 7 a.m. in just 15 minutes, popped it in the freezer—and it was ready by evening. Zero cooking required, maximum results!
Why You’ll Love This Coffee Zuccotto
It’s the kind of dessert that saves your day when you’re short on time but still want to serve something delicious and homemade. The coffee flavor is bold but smooth, and the texture is creamy and light—ideal for hot days. And let’s be honest…you can make it a few days ahead and store it in the freezer… it takes 15 minutes!
Ingredients for Coffee Semifreddo Cake
(Serves 8–10)
- 250 ml (1 cup) heavy cream or whipping cream (30-40% fat content)
- 250 ml (9 oz) mascarpone
- 180 g (6.3 oz) Pavesini Italian biscuits (about 6 packets)
- 100 ml (⅓ cup) espresso coffee, cooled
- 50 ml (3 tbsp) milk
- 50 g (½ cup) powdered sugar
- Unsweetened cocoa powder, for dusting
What Kind of Bowl Works Best for Making Zuccotto
To get that classic dome shape, you’ll need a bowl with a rounded bottom—nothing too deep, just enough to create that signature look. I usually use a 20 cm (8 inch) mixing bowl, but obviously you can also use a zuccotto mold if you have one. Just make sure to line it with plastic wrap before assembling the dessert to make unmolding super easy.
👉 You can find the type of mold I use right here.
Coffee Zuccotto Video Tutorial
How to Make Zuccotto Coffee Semifreddo
Prepare the coffee — Brew your coffee using a moka pot or espresso machine and let it cool completely.
Make the cream filling — In a bowl, combine 1 small cup of coffee with mascarpone. Mix until smooth and creamy (1). Whip the cream with powdered sugar until fluffy (2). If using sweetened plant-based cream, reduce sugar to 30 g (2 tbsp).
Gently fold the whipped cream into the mascarpone mixture (3).
Line the mold — Line a 20 cm (8-inch) zuccotto mold or rounded bowl with plastic wrap (4).
In a shallow plate, mix the remaining coffee with milk. Quickly dip each Pavesino into the mixture (5) and line the bottom and sides of the mold (6).
Layer the dessert — Spread a layer of cream into the mold. Add another layer of dipped cookies (7), then more cream. Repeat until the mold is full, ending with a cookie layer on top (8).
Chill — Cover with plastic wrap (9) and freeze for at least 4 hours, or overnight for best texture.
Unmold and serve — Take the coffee Zuccotto out of the freezer and let it rest for 1 hour at room temperature, unwrap, and flip it onto a serving plate. Dust with cocoa powder (10) and serve chilled.
Tips to Make Coffee Semifreddo Cake Perfect
Want to make sure your Coffee Semifreddo turns out perfectly every time? Here are a few simple tricks to help you nail the texture and flavor like a pro—even when you’re in a rush!
- Use strong espresso for deep flavor.
- Chill the dessert for at least 4 hours for a firmer slice.
- If you’re making it ahead, you should freeze it—just thaw at least 30 minutes at room temperature before serving.
- Don’t soak the cookies too long or they’ll get mushy.
Variations and Substitutions
One of the best things about this recipe is how flexible it is. Whether you’re dealing with dietary restrictions or just want to mix things up, here are a few delicious ways to switch it up.
- Swap Pavesini with Savoiardi: If you don’t have Pavesini on hand or prefer a slightly different texture, savoiardi (ladyfingers) are a great alternative. They’re thicker and more absorbent, which means they’ll soak up the coffee mixture well without becoming too soggy. Just be mindful not to over-soak them to maintain the dessert’s structure.
- Lactose-Free: Use plant-based cream and lactose-free cream cheese instead of mascarpone. Replace cow milk with a plant-based milk.
- Chocolate Twist: Add chocolate chips to the cream or drizzle with melted chocolate before serving.
- Alcoholic Note: Add a splash of coffee liqueur to the coffee/milk mix for an adult version.
Other Recipes You Might Like if You Loved This Coffee Semifreddo Cake
If this coffee semifreddo won you over, chances are you’ll enjoy these other easy desserts too:
No-Bake Coffee Semifreddo Cake (Zuccotto with Pavesini)
Equipment
- 1 20 cm (8-inch) zuccotto mold or rounded bowl
Ingredients
- 100 ml espresso coffee cooled
- 250 ml mascarpone
- 250 ml heavy cream or whipping cream 30-40% fat content
- 50 g powdered sugar
- 50 ml milk
- 180 g Pavesini biscuits about 6 packets
- Unsweetened cocoa powder for dusting
Instructions
- Brew your coffee using a moka pot or espresso machine and let it cool completely.
- In a bowl, combine 1 small cup of coffee with mascarpone. Mix until smooth and creamy.
- Whip the cream with powdered sugar until fluffy. If using sweetened plant-based cream, reduce sugar to 30 g (2 tbsp). Gently fold the whipped cream into the mascarpone mixture.
- Line a 20 cm (8-inch) zuccotto mold or rounded bowl with plastic wrap.
- In a shallow plate, mix the remaining coffee with milk. Quickly dip each Pavesino into the mixture and line the bottom and sides of the mold.
- Spread a layer of cream into the mold. Add another layer of dipped cookies, then more cream. Repeat until the mold is full, ending with a cookie layer on top.
- Cover with plastic wrap and press lightly with your hands to compact the semifreddo well.
- Freeze for at least 4 hours, or overnight for best texture.
- Take the coffee Zuccotto out of the freezer and let it rest for 1 hour at room temperature, unwrap, and flip it onto a serving plate. Dust with cocoa powder and serve chilled.
