Dulce de Leche Coffee Crunch Semifreddo

Ingredients

Frozen cream

• 1 tbsp hot water
• 2 tsp instant espresso powder
• ¾ cup (225 g) prepared dulce de leche
• 8 oz (225 g) mascarpone, cool but not ice-cold
• 1 tsp vanilla extract
• ⅛ tsp fine salt
• 1¼ cups cold heavy cream
• ¼ cup (40 g) finely chopped dark chocolate

Finish

• ¼ cup (40 g) toffee bits
• 2 tbsp prepared dulce de leche
• 1 tbsp warm water

Equipment

8½-by-4½-inch loaf pan, parchment, mixer

Allergens and ingredient notes: Milk; toffee and chocolate may contain tree nuts or soy. Contains caffeine.

Step by step

1. Line the loaf pan with parchment, leaving an overhang on both long sides. Dissolve espresso powder in the hot water and cool completely.
2. Beat the ¾ cup dulce de leche, mascarpone, vanilla, salt, and cooled espresso on low speed just until smooth. Whip the cold heavy cream to soft peaks in a separate bowl.
3. Fold the whipped cream into the caramel mixture in two additions. Fold in the chopped chocolate. Spread evenly in the lined pan, cover, and freeze for at least 8 hours until sliceable.
4. Stir the separate 2 tbsp dulce de leche with its 1 tbsp warm water to make a drizzle, then cool. Lift out the frozen loaf and remove parchment. Slice into eight portions with a warmed knife, wiping between cuts.
5. Divide the drizzle and toffee bits over the slices. Let stand 3–5 minutes to soften slightly before serving; this is a no-egg frozen cream dessert.

The Devotti twist: Coffee sharpens the caramel, and toffee is added after slicing so its crunch does not disappear into the frozen cream.

Make ahead and storage

Keep wrapped in the freezer for up to 2 weeks. Slice only the portions needed; return the rest promptly to the freezer.

Image: AI-generated recipe illustration; homemade results and presentation will vary.