Espresso Semifreddo Sandwiches Recipe

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.