Recipe courtesy of Katie Lee Biegel
Coffee and Fudge Semifreddo
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- Level: Easy
- Total: 6 hr 35 min (includes freezing time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 382
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 101 mg
- Sodium
- 87 mg
- Level: Easy
- Total: 6 hr 35 min (includes freezing time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 382
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 101 mg
- Sodium
- 87 mg
Ingredients
Directions
- Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
- In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
- Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
- Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
- Before serving, let stand at room temperature for 5 minutes.
- Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.
