Coffee Semifreddo
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Coffee Semifreddo

1. Strong brewed coffee - ¼ cup
2. White sugar - 6 ½ tablespoons
3. Egg yolks - 5
4. Mascarpone cheese - 3 ½ ounces
5. Heavy cream - 1 ½ cups
6. Crushed candied walnuts, or to taste - 2 tablespoons

How to cook deliciously - Coffee Semifreddo

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

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