Mocha Semifreddo

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Rated 5 stars out of 5
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  • Read 38 Reviews
Total Time:
8 hr 25 min
Prep
20 min
Inactive
8 hr 0 min
Cook
5 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

  • Nonstick cooking spray
  • 8 ounces purchased amaretti cookies (about 23 cookies)
  • 3 tablespoons unsalted butter, melted
  • 3/4 cup sugar
  • 8 large egg yolks
  • 1/3 cup brewed espresso
  • 2 tablespoons dry Marsala wine
  • Pinch salt
  • 1 cup whipping cream

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. 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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Newest Ratings and Reviews

Read all 38 reviews

  • on July 04, 2010

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    I had trouble with this one, but in reading the reviews I see that others did not. I had to trash the first batch of egg custard because it didn't thicken. The second I had to cook for over 30 minutes and then (no surprise I guess it was too thick. But I went ahead with it and it was okay -- the texture probably not quite right but the flavors fine.
    I did not like th amaretti cookies and would use chocolate if I attempted this again.
    On the plus side, a nice cold summer dessert. But labor-intensive.

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  • on April 30, 2010

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    Chocolate was listed as one of the ingredients in this semifreddo on the listing page of semifreddo recipes but it was not in the Giada recipe for mocha semifreddo. Going to try it and add chocolate. Could this be an error?

    Laura

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  • on January 10, 2010

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    I tried this recipe with my mom I loved it! Instead of butter we used a melted margerine. I loved it! The ammeretti cookies were okay but I liked it better without them! But other than that a fantastic recipe! 10000000000/5!!!!!!!

    people found this review Helpful.
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