Coffee Semifreddo
Indulge in the rich and creamy flavors of this decadent frozen coffee dessert. The combination of coffee, Tia Maria or brandy, and honeycomb Toblerone creates a delightful treat that is sure to impress. With its smooth and light texture, this frozen delight is perfect for any occasion. Top it off with delicate dark chocolate curls for a stunning presentation that will leave your guests craving for more.
— Constant Cookbook
Ingredients
- 1 tbsp instant coffee
- 1 tbsp Tia Maria or brandy
- 4 large eggs , separated
- 100g golden caster sugar
- 300ml pot double cream
- 100g/4oz pack honeycomb Toblerone , finely chopped
- dark chocolate curls, to decorate
Instructions
- Oil and line a 1-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.
- Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
- To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 365 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 23 grams sugar
- Protein Content: 5 grams protein
- Sodium Content: 0.16 milligram of sodium
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