Vietnamese Coffee Chocolate Swirl Semifreddo

Vietnamese Coffee Chocolate Swirl Semifreddo


  • 3 tablespoons instant espresso powder
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons hot water
  • 1 14 ounce can sweetened condensed milk
  • 2 cups heavy cream cold
  • ½ cup chocolate sauce or ganache thin enough to drizzle but not warm


  • Line a 9 by 5 by 3 inch loaf pan with 2 pieces of plastic wrap, allowing the edges of the plastic wrap to hang over the edges of the pan.
  • In a large mixing bowl, whisk together the espresso, cinnamon, vanilla, and hot water until blended. Add the sweetened condense milk and whisk well.
  • In the bowl of an electric mixer, beat the cream using the whip attachment until stiff peaks form.
  • Using a rubber spatula, place a dollop of whipped cream on top of the sweetened condensed milk mixture. Whisk the cream in.
  • Add the remaining cream on top of the lightened mixture and using a rubber spatula, fold quickly until well combined.
  • Place a quarter of the mixture into the loaf pan, and evenly distribute. Drizzle a few spoonfuls of ganache or chocolate sauce randomly on top of the layer.
  • Repeat layering the remaining cream and ganache.
  • Using a butter knife, going down the length of the pan, make an “s” shape pattern through the mixture to create a swirl.
  • Wrap the overhanging plastic wrap over the top of the semifreddo, making sure it is well covered, and pressing down gently. Freeze overnight.
  • Leave the semifreddo in the refrigerator for about 15-30 minutes to soften. Unmold onto a serving plate and serve in slices.



Makes one 9 by 5 by 3 inch loaf pan, serving approximately 6-8 people