Coffee semifreddo

recipe

Coffee semifreddo

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Desserts like this one are really useful to keep in the freezer, as you can use what you need, then freeze the rest for another occasion. The chocolate curls can be frozen, too

Ingredients

1 tbsp instant coffee
1 tbsp Tia Maria or brandy
4 large eggs, separated
100g/4oz golden caster sugar
300ml pot double cream
100g pack honeycomb Toblerone, finely chopped
dark chocolate curls, to decorate

Serves: 8 Preparation: 20 Total Time: 20min

Directions

More recipes like this

Oil and line a litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.

Source: Good Food Magazine