Mocha semifreddo

I wanted to try another semifreddo recipe since its the summer. Decided to try making a mocha one. I used the crust recipe fro Giada, and the semifreddo from "La Dolce Vita" by Michele Scicolone.

This recipe uses raw eggs. Next time- will try Giada's recipe which cooks the egg yolks into a custard. Below are Giada's and Michele Scicolone's recipes for their mocha or cappuccino semifreddos.

Mocha Semifreddo (~based on combination of recipes from Giada and Michele Scicolone)

Ingredients

• 4 oz Biscoff cookies
• 2 tablespoons melted butter
• 4 large eggs, separated,at room temperature (Can soak in hot water to bring them quicker to room temperature)
• 3⁄4 cup sifted confectioners' sugar
• 3⁄4 cup chilled heavy cream
• 2 tablespoons instant espresso powder, dissolved in
• 2 teaspoons water

Directions

1. Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends.
2. Crush 4 oz Biscoff cookies, and combine with 2 tablespoons melted butter
3. Press cookie mixture into pan. Chill pan in freezer
4. Combine hot water with espresso powder and set aside.
5. In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar

6. In a large bowl, beat the egg whites until they are foamy.
7. Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks.
8. In a large bowl, beat the cream until it just holds stiff peaks.
9. Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture.
10. Add the espresso+water mixture to the batter. Pour into the pan.
11. Cover with plastic wrap and freeze for at least 8 hours, or overnight.
12. Unmold the semifreddo onto a serving dish.
13. Sprinkle very lightly with cocoa powder, chocolate shavings, or chocolate covered coffee beans

Michele Scicolone’s Cappuccino Semifreddo with Mocha Sauce (Semifreddo al Cappuccino)

A fantastic, make ahead, "ice cream like" dessert! Very rich, but not too sweet. A good recipe for those times when you want an impressive dessert. This recipe comes from "La Dolce Vita" by Michele Scicolone Prep time does not include 8 hour minium freezing time. Cook time is for the sauce.

• Semifreddo
• 4 large eggs, separated,at room temperature
• ³⁄₄ cup sifted confectioners' sugar
• ¹⁄₈ teaspoon ground cinnamon
• ³⁄₄ cup chilled heavy cream
• 1 tablespoon instant espresso powder, dissolved in
• 1 teaspoon water
• cocoa powder
• Mocha Sauce
• 4 ounces semisweet chocolate, coarsely chopped
• ¹⁄₂ cup brewed espresso
• 2 tablespoons unsalted butter
• 1 tablespoon cognac or 1 tablespoon rum or 1 tablespoon grappa

Directions See How It's Made

1. Semifreddo: Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends.
2. Chill the pan in the freezer.
3. In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar, and the cinnamon until thick and pale.
4. In a large bowl, beat the egg whites until they are foamy.
5. Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks.
6. In a large bowl, beat the cream until it just holds stiff peaks.
7. Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture.
8. Pour half the mixture into the chilled pan and freeze it for 45 minutes.
9. Stir the espresso into the remaining mixture, cover, and refrigerate until needed.
10. Stir the espresso mixture and pour it over the frozen cinnamon layer, smoothing the top.
11. Cover with plastic wrap and freeze for at least 8 hours, or overnight.
12. Unmold the semifreddo onto a serving dish.
13. Sprinkle very lightly with cocoa powder.
14. Serve with mocha sauce, if desired.
15. Mocha Sauce: In a small saucepan, combine the chocolate, espresso, and butter.
16. Heat over low heat until the chocolate is almost melted.
17. Remove from heat and stir until completely smooth.
18. Stir in the Cognac.
19. Serve warm.

Giada’s Mocha Semifreddo  

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.