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Cherry-Chocolate Semifreddo

Servings:
Makes 8 servings
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Ingredients

  • 1 15- to 16-ounce can dark, sweet, pitted cherries in heavy syrup
  • 5 ounce amaretti cookies, coarsely crushed (2 cups)
  • 3 ounce semisweet chocolate, coarsely chopped
  • 1/4 cup brandy
  • 8 cup 8- to 10-ounce paper or plastic foam cups
  • 4 cup large eggs
  • 3/4 cup sugar
  • 1/3 cup sweet marsala
  • 1 1/2 cup whipping cream, well chilled

Preparation

Baking Directions:

1.

Drain canned cherries, reserving syrup for the sauce.

Halve the cherries and put the pieces in a sieve so they will continue to drain and will be relatively dry when you fold them into the cream.

2.

In a medium-size bowl, toss the amaretti and chocolate bits together.

Stir in the brandy, moistening the crumbs evenly.

Press about 1 tablespoon of the crumbs into each paper or plastic foam cup.

3.

For the zabaglione: Assemble a double boiler consisting of a very large stainless-steel bowl, which will rest inside a Dutch oven.

Put water into the Dutch oven until it is just below the bottom of bowl.

Set the bowl aside and heat the water to boiling.

Have ready a very large bowl that will serve as an ice bath — have ice cubes ready, too.

(You'll need just enough very icy water to chill the bottom of the zabaglione bowl without sloshing into it.)

4.

In the very large stainless-steel bowl (off the heat), whisk together the eggs, the sugar, and the Marsala until well mixed.

Set the bowl over the gently bubbling water and immediately start whisking at a moderate speed (or beating with an electric handheld mixer), constantly moving the egg mixture over the bottom and sides of the bowl.

(Caution: If using a mixer, be sure the cord is never close to the burner or the hot sides of the double boiler.)

Whisk steadily, as the zabaglione heats and expands into a frothy sponge, for 8 to 10 minutes or longer.

When the sponge has thickened enough to mound and registers 160°F on an instant-read thermometer, take the zabaglione off the heat.

5.

Immediately set the hot bowl on top of the ice cubes in the ice bath and continue whisking.

When the zabaglione is lukewarm or colder, go on to the next step but leave the zabaglione over ice.

Whisk it around the bowl frequently so it chills thoroughly.

6.

For the semifreddo cream: In a chilled large bowl, whip chilled cream with a wire whisk or electric mixer until it holds stiff peaks when you lift the whisk or beaters.

7.

By this time the zabaglione should be cool or cold to the touch — if it is warm at all, keep whisking it in the ice bath.

Fold in the whipped cream.

Fold the drained cherries into the cream mixture.

8.

Spoon half of the semifreddo cream into the cups (about 1/2 cup each).

Place in freezer for 1 hour.

Cover and chill remaining semifreddo cream until needed.

9.

Divide remaining crumbs among the cups and top with the remaining semifreddo cream.

Cover; freeze overnight.

10.

Cut paper or plastic foam with scissors.

Peel off paper or plastic foam.

Serve semifreddo with Cherry-Chocolate Sauce.

Garnish with fresh cherries, if you like.

Makes 8 servings.

Cherry-chocolate sauce:In small saucepan, gently boil reserved cherry syrup, uncovered, until reduced to 1/2 cup (about 4 to 5 minutes).

Meanwhile, combine 1/3 cup sugar and 1/4 cup unsweetened cocoa powder; add to reduced cherry juice along with 3 tablespoons light-colored corn syrup.

Cook and stir over medium heat until mixture boils.

Reduce heat; boil gently 1 minute.

Remove from heat.

Stir in 3 tablespoons butter and 1 teaspoon vanilla.

Transfer to a bowl.

Cover; cool to room temperature.