Espresso Semifreddo Sandwiches

By shauna

Ingredients

• 1/4 C. Instant Coffee
• 2 Tbsp. Hot Water
• 2 Tbsp. Coffee-Flavoured Liqueur
• 3 Eggs
• 2 Egg Yolks, extra
• 1 C. Superfine Sugar
• 1 tsp. Vanilla Extract
• 2 C. Whipping (35%) Cream
• Store Bought Cookies, to serve

Preparation

Step 1

Place the coffee, hot water & liqueur in a bowl & stir till the coffee granules are dissolved. Set aside to cool. Place the eggs, extra yolks, sugar & vanilla in a heatproof bowl. Set over a saucepan of simmering water & using an electric mixer, beat for 6-8 min. or till thick & pale. Remove from the heat & let cool slightly. Whip the cream till stiff peaks form. Gently fold the cream & coffee mixture into the egg mixture till combined. Pour into an 8C. metal loaf pan & freeze for at least 6 hrs. or overnight. Sandwich semifreddo between cookies to serve.

*You can use any kind of sugary cookie to sandwich the semifreddo, but Palmiers or almondy Florentines would be preferred.