Mocha Semifreddo

A massively underrated summer dessert, semifreddo has a rich taste, and you get what's basically an airy, custard-style ice cream without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components – a zabaione, a meringue, and whipped cream – so, I decided to simply use the eggs whole, and make a 'zabaringue.' I knew I wouldn't get as much volume, but I didn't care.

• Preparation Time: 10 mins
• Cooking Time: 4 mins
• Total Time: 14 mins
• Calories: 279 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons white sugar
• 2 large eggs
• 1 ½ teaspoons instant coffee granules
• 1 tablespoon coffee-flavored liqueur (such as Kahlua®)
• 1 teaspoon unsweetened cocoa powder (Optional)
• ¼ cup ice cold heavy whipping cream
• 1 teaspoon whipped cream for garnish (Optional)
• 1 pinch unsweetened cocoa powder for dusting (Optional)

Recipe Instructions

Step 1

Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.

Step 2

Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)

Step 3

Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.

Step 4

Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.