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Sherazade Semifreddo In Crunchy Cannoli And Milk-Coffee Heart

In collaboration with Master Pasty Chef Alessandro Racca, Bussy presents a delicious recipe with the new Delizia LateKafè Cannoli

Sherazade Semifreddo


  • Semifreddo base: 500 g
  • Coffee sauce 350 g
  • Whipped cream 35% fat: 500 g
  • Mascarpone: 500 g


Whisk the cream, mascarpone and coffee sauce in the mixer, combine 1/2 with the semifreddo base and add the remainder to obtain a thick cream.

Coffee Sauce


  • Espresso coffee: 200 g
  • Mineral water: 150 g
  • Egg yolks: 350 g
  • Sugar: 250 g
  • Glucose syrup solids 38: 50 g
  • Rice flour: 20 g


Heat the espresso coffee and water to 80°C. Whisk the remaining ingredients in a mixer and incorporate them into the hot mixture, cook to 83°C then chill immediately. Store in the refrigerator at +4°C for up to 7 days.

Heart of Milk-Coffee Jelly


  • Espresso coffee: 250 g
  • Glucose syrup solids 38: 100 g
  • Sugar: 100 g
  • Liquid cream 35% fat: 50 g
  • Freeze-dried coffee: 10 g
  • Gelatine: 10 g


Hydrate the gelatine in the espresso coffee and add the other ingredients. Cool to 20°C, and store in a disposable pastry bag.


Chill the cannoli in the chiller for at least 60 minutes then fill them with the semifreddo. Allow to set for 10 minutes and inject a few grams of heart of milk-coffee jelly. Sprinkle the two ends with 55% chocolate powder or 22% flavoured cocoa powder. Decorate with a dark chocolate covered coffee bean.

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