Light, creamy, and bursting with tropical flavor, Pineapple Semifreddo is the perfect dessert to cool down with after a hearty meal. This no-bake treat layers mascarpone cream, juicy pineapple, and syrup-soaked ladyfingers into a chilled, sliceable delight. It’s elegant enough for guests yet easy enough for weeknight indulgence—no oven required!
Why Everyone Will Love This Recipe
- Cool and refreshing—ideal for spring and summer gatherings.
- Features a luscious mascarpone and whipped cream filling.
- The pineapple flavor is light and tropical, not overly sweet.
- No baking involved, and can be made ahead of time.
- Stunning when sliced—perfect for special occasions.
What Is Pineapple Semifreddo?
Semifreddo (Italian for “half cold”) is a frozen dessert with a creamy texture somewhere between ice cream and mousse. In this variation, mascarpone and whipped cream create a smooth, rich base layered with pineapple slices and syrup-dipped ladyfingers. Once chilled, it firms up just enough to be sliced, offering a cold and fruity finish to any meal.
Cooking Tips
- Use canned pineapple in syrup for easy prep and consistent sweetness.
- Whip the cream until soft peaks—don’t overbeat or it may curdle when folded in.
- Chill for at least 4 hours, or overnight for the best texture.
- Line the mold with cling film to make unmolding easy.
- For a more intense tropical flavor, add a splash of pineapple liqueur to the syrup.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
You can, but fresh pineapple contains enzymes that may affect the cream. If using fresh, cook it briefly to soften and neutralize enzymes.
What can I substitute for mascarpone?
You can use cream cheese or a mix of cream cheese and heavy cream for a similar texture.
Can I make this dessert ahead of time?
Yes! This semifreddo can be made a day in advance and stored in the fridge until serving.
Does it need to be frozen?
No. Despite the name, semifreddo is chilled, not frozen. It sets in the refrigerator and maintains a soft, creamy texture.
Can I serve it frozen?
You can briefly freeze it for a firmer slice, but it’s traditionally served just cold, not hard.
How to Store Pineapple Semifreddo
Cover the semifreddo tightly with plastic wrap and store in the refrigerator for up to 3 days. If needed, unmold and re-cover to store leftover slices separately. Best served cold, straight from the fridge.
How to Freeze Pineapple Semifreddo
To freeze, wrap the entire semifreddo (still in its mold) in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge for a few hours before slicing. Avoid microwaving to preserve texture.
Ingredients
How to Make Pineapple Semifreddo
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In a bowl, combine mascarpone and sugar. Mix with a spatula until smooth and the sugar is mostly dissolved.
In a bowl, combine mascarpone and sugar. Mix with a spatula until smooth and the sugar is mostly dissolved.
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In a separate bowl, whip the fresh cream until soft peaks form. Gently fold it into the mascarpone mixture until fully incorporated.
In a separate bowl, whip the fresh cream until soft peaks form. Gently fold it into the mascarpone mixture until fully incorporated.
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Line a loaf pan (plumcake mold) with plastic wrap. Spread a thin layer of mascarpone cream on the bottom.
Line a loaf pan (plumcake mold) with plastic wrap. Spread a thin layer of mascarpone cream on the bottom.
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Dip ladyfingers briefly into pineapple syrup and layer them over the cream. Top with pineapple slices.
Dip ladyfingers briefly into pineapple syrup and layer them over the cream. Top with pineapple slices.
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Continue layering cream, soaked ladyfingers, and pineapple slices until all ingredients are used, ending with a layer of cream. Smooth the top with a spatula.
Continue layering cream, soaked ladyfingers, and pineapple slices until all ingredients are used, ending with a layer of cream. Smooth the top with a spatula.
Cover and refrigerate for at least 4 hours to set.
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Cover and refrigerate for at least 4 hours to set.
Carefully lift the semifreddo from the mold, remove the plastic wrap, and place on a serving plate. Garnish with pineapple slices and mint. Slice and enjoy!
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