Mocha Semifreddo
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
63
Spice
52
Sweetness
35
Sourness
35
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (melted)3 cup
Sugar8 large
Egg Yolk1 cup
Espresso (brewed)2 tbsps
Marsala Wine (dry)1 pinch
Salt1 cup
Whipping CreamDirections:
1
Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray
2
Line the pan with plastic wrap
3
Finely grind the cookies in a food processor
4
Add the melted butter and process until the crumbs are moistened
5
Press the crumb mixture onto the bottom of the prepared loaf pan
6
Refrigerate
7
Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend
8
Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water)
9
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
10
Set the custard over another bowl of ice to cool completely
11
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form
12
Using a large rubber spatula, fold the whipped cream into the custard
13
Spoon the mixture atop the prepared crust
14
Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days
15
Unfold the plastic wrap
16
Invert the semifreddo onto a platter
17
Remove the plastic wrap
18
Cut the semifreddo into 1-inch slices and serve