Name: Vietnamese Coffee Semifreddo Parfait
Prep time: 30 min
Cook time: 10 min
Total time: 600 min
Yield: 6 servings
Cuisine: Vietnamese cuisine
Ingredients: 4 pcs large egg yolks; 100 g granulated sugar; 120 ml strong brewed coffee (cooled, chicory-rich Vietnamese coffee preferred); 100 g sweetened condensed milk; 250 ml cold heavy cream; 200 ml cold heavy cream; 2 tbsp confectioners' sugar (or to taste); 0.5 tsp vanilla extract; 50 g toasted coconut flakes (for garnish)

A tall glass parfait layers creamy Vietnamese coffee semifreddo with whipped cream and is topped with dark chocolate shavings and a delicate mint leaf.

This Vietnamese Coffee Semifreddo Parfait transforms the bold, chicory-rich essence of traditional Vietnamese coffee into a sophisticated, yet approachable, frozen dessert. Layers of intensely flavored coffee semifreddo are paired with a delicate, airy whipped cream and a sprinkle of crunchy toasted coconut. Each elegant parfait glass offers a melt-in-your-mouth experience, blending the comforting familiarity of strong coffee with the refined texture of Italian semifreddo. It's a perfect street-eat inspired treat, elevated for a special occasion or a refreshing end to any meal, providing a vibrant, energizing coffee kick in a cool, elegant package.

Preparation time: 30 min
Cooking time: 10 min
Total time: 10 hrs
Servings: 6

Instructions

Prepare the Coffee Semifreddo Base

1Whisk egg yolks and granulated sugar in a heatproof bowl. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the water does not touch the bottom of the bowl.
2Whisk continuously for 5-7 minutes until the mixture is pale, thick, and has increased in volume. Remove from heat and continue whisking until cooled.
3Gently fold in the cooled strong brewed coffee and sweetened condensed milk into the egg yolk mixture until just combined.
4In a separate cold bowl, whip 8 3/7 fl oz of heavy cream until medium peaks form. Carefully fold the whipped cream into the coffee-egg yolk mixture until smooth and uniform.

Assemble and Freeze the Parfaits

1Spoon a layer of the coffee semifreddo mixture into the bottom of 6 parfait glasses or small dessert cups. Freeze for 30 minutes to set slightly.
2While the first layer chills, prepare the whipped cream topping: In a chilled bowl, whip 6 3/4 fl oz cold heavy cream with confectioners' sugar and vanilla extract until soft peaks form.
3Remove the semifreddo from the freezer. Add a layer of whipped cream on top, then another layer of semifreddo. Repeat layers if desired, ending with semifreddo.
4Cover parfaits loosely with plastic wrap and freeze for a minimum of 6 hours, or preferably overnight, until firm but still creamy.

Serve

1Before serving, remove parfaits from the freezer and let them sit at room temperature for 5-10 minutes to soften slightly.
2Garnish generousy with toasted coconut flakes and serve immediately.

Instructions

Prepare the Coffee Semifreddo Base

1Whisk egg yolks and granulated sugar in a heatproof bowl. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the water does not touch the bottom of the bowl.
2Whisk continuously for 5-7 minutes until the mixture is pale, thick, and has increased in volume. Remove from heat and continue whisking until cooled.
3Gently fold in the cooled strong brewed coffee and sweetened condensed milk into the egg yolk mixture until just combined.
4In a separate cold bowl, whip 250ml of heavy cream until medium peaks form. Carefully fold the whipped cream into the coffee-egg yolk mixture until smooth and uniform.

Assemble and Freeze the Parfaits

1Spoon a layer of the coffee semifreddo mixture into the bottom of 6 parfait glasses or small dessert cups. Freeze for 30 minutes to set slightly.
2While the first layer chills, prepare the whipped cream topping: In a chilled bowl, whip 200ml cold heavy cream with confectioners' sugar and vanilla extract until soft peaks form.
3Remove the semifreddo from the freezer. Add a layer of whipped cream on top, then another layer of semifreddo. Repeat layers if desired, ending with semifreddo.
4Cover parfaits loosely with plastic wrap and freeze for a minimum of 6 hours, or preferably overnight, until firm but still creamy.

Serve

1Before serving, remove parfaits from the freezer and let them sit at room temperature for 5-10 minutes to soften slightly.
2Garnish generousy with toasted coconut flakes and serve immediately.

Nutrition Information

Calories: 381 kcal
Protein: 5 g
Fat: 22 g
Carbs: 40 g

Nutrient	Per serving
Calories	381 kcal
Protein	5 g
Fat	22 g
Carbs	40 g

Tips

Ensure your brewed coffee is very strong and cooled completely before mixing, as this is essential for the rich Vietnamese coffee flavor.
Do not skip the bain-marie step for the egg yolks; it pasteurizes them and creates a stable base for the semifreddo, ensuring a smooth, airy texture.