Semifreddo
This is an affogato in cake form
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
360
MINUTES
Ingredients
For the base
100g butter melted
200g chocolate digestive biscuits, crushed
For the semifreddo layer
4 eggs, separated
20ml strong espresso coffee
1 tbsp coffee liqueur, like Kahlua or Tia Maria
90g golden caster sugar
300ml cream
To decorate
50g dark chocolate
100ml cream, whipped to stiff peaks
Method
To make the base, stir the finely crushed biscuits with the melted butter and set aside to cool completely.
Line a 2lb loaf tin with cling film.
Beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks with the espresso, liqueur, and sugar in a separate bowl until thick.
Whisk the cream until it forms stiff peaks.
Fold the cream into the egg yolk mixture.
Fold in the egg whites.
Line the top with the ‘base’ and pack it down.
Cover this with the edges of the cling film and place into the fridge. It will take about six hours or overnight to freeze.
Remove the semifreddo from the tin and gently peel off the clingfilm.
Place with the biscuit base side down on a serving dish and top with the whipped cream for some extra decadence.
Gently shave the chocolate into curls with a potato peeler and sprinkle on top.
