Coffee Semifreddo

By lorik

Ingredients

• WHIP:
• Makes 12 servings (one 8-inch dessert)
• Total time: 30 minutes + freezing
• 2 cups heavy cream
• 3/4 cup sugar, divided
• BEAT:
• 5 egg yolks, room temperature
• 2 Tbsp. instant espresso powder
• 2 Tbsp. coffee liqueur
• 1 Tbsp. pure vanilla extract
• 1/4 tsp. table salt
• GARNISH:
• Chopped chocolate covered espresso beans
• Whipped cream (optional)

Details

Adapted from cuisineathome.com

Preparation

Step 1

Line the bottom of an 8-inch springform pan with parchment paper slightly larger than the bottom, then lightly coat sides of pan with nonstick spray and line with a strip of parchment paper.

Whip cream and 1/4 cup sugar with a hand mixer on medium speed until firm peaks form, about 5 minutes. Chill whipped cream until ready to use. Clean and dry beaters.

Beat egg yolks, remaining 1/2 cup sugar, espresso powder, coffee liqueur, vanilla, and salt with a hand mixer on medium speed in a bowl set over a pan of simmering water until thick and ribbon-like, 4–5 minutes. Transfer bowl of yolk mixture to an ice water bath, whisking often until cooled to room temperature.

Fold whipped cream into yolk mixture in 3–4 increments. Transfer semifreddo mixture to prepared pan; smooth top. Press plastic over top; freeze at least 8 hours, or up to 1 week.

To remove semifreddo, unlock pan and run an offset spatula around edges, then carefully transfer semifreddo to a platter. Garnish semifreddo with espresso beans and whipped cream.

Per serving: 211 cal; 17g total fat (10g sat); 132mg chol; 71mg sodium; 13g carb; 0g fiber; 2g protein