Mocha Semifreddo
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 331
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 31
- Dietary Fiber
- 0
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 229
- Sodium
- 98
- Total: 8 hr 25 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 5 min
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.