How to make
Today I suggest you prepare an Italian cold dessert that you will fall in love with.
I had a holiday and decided to make it in the form of a cake, so there is also a biscuit base, but you can leave it out and make the dessert without it.
To prepare this Semifreddo, place 1 whole egg and 2 egg yolks in a water bath. Stir continuously for 10-12 minutes until it begins to thicken and the mixture resembles cream. This way, the eggs will undergo heat treatment.
Then remove the bowl of custard from the heat and allow it to cool, stirring occasionally to prevent a crust from forming.
During this time, grind the biscuits and almonds and melt the butter.
Mix everything together and mix until moist, buttery crumbs form.
Transfer them into a 8″ (20 cm) springform pan and with the back of a spoon shape the base and a small border by pressing.
In another bowl, mix the mascarpone with the coffee and sugar. Blend until smooth. You can increase the amount of sugar according to your preference or use another sweetener.
Add the custard to the mascarpone and mix.
Beat the well-chilled cream with a mixer. Add it in parts to the cream, mixing carefully with a spatula.
Finally, add the chocolate drops.
Spread the cream on the biscuit base and level it out.
Sprinkle with some more chocolate chips and put the ice cream cake in the freezer for at least 4 hours.
15 minutes before serving, take out the Coffee and Chocolate Semifreddo to let it rest a bit and be able to cut it into pieces.
For a mold with a diameter of 10″ (26 cm), double the quantities of the products.
A wonderful and fresh semifreddo with coffee and chocolate, which is suitable for any occasion.
Try it and enjoy it!
