How to Make Semifreddo Allo Zabaione

Coffee Semifreddo

Morbido e leggero, questo semifreddo viene preparato con una crema allo zabaione.

Recipe Summary Coffee Semifreddo

Semifreddo is a classic Italian dessert (semifreddo al caffè) that is as beautiful to look at as it tastes. You can skip the nuts for a nut-free version. Serve the semifreddo with whipped cream, cocoa powder or grated chocolate, and cookie crumbs.

Ingredients | Semifreddo Allo Zabaione

¼ cup strong brewed coffee

6 ½ tablespoons white sugar

5 egg yolks

3 ½ ounces mascarpone cheese

1 ½ cups heavy cream

2 tablespoons crushed candied walnuts, or to taste

Directions

Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.

Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.

Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.

Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.

Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.

Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

Remove serving glasses from the freezer about 10 minutes before serving, to allow semifreddo to thaw slightly.

Info | Semifreddo Allo Zabaione

prep: 20 mins cook: 10 mins additional: 5 hrs total: 5 hrs 30 mins Servings: 4 Yield: 4 servings

TAG : Coffee Semifreddo

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