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Mocha semifreddo

Servings:
Serves 4 Servings
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Ingredients

  • 4 ounce purchased amaretti cookies (about 20 small cookies)
  • 3 tablespoon unsalted butter, melted
  • 3/4 cup sugar
  • 8 cup large egg yolks
  • 1/3 cup brewed espresso
  • 2 tablespoon dry marsala wine
  • 1 cup heavy cream

Preparation

Baking Directions:

Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray.

Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.

Finely grind the cookies in a food processor.

Add the melted butter and process until the crumbs are moistened.

Press the crumb mixture onto the bottom of the prepared loaf pan.

Refrigerate.

Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala and salt in a large metal bowl to blend.

Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water).

Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes.

Set the custard over another bowl of ice to cool completely.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form.

Using a large rubber spatula, fold the whipped cream into the custard.

Spoon the mixture atop the prepared crust.

Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.

Unfold the plastic wrap.

Invert the semifreddo onto a platter.

Remove the plastic wrap.

Cut the semifreddo into 1-inch slices and serve.

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