Coffee semifreddo: the fresh and creamy dessert!

published on 5 July, 2024 at 18:00
INGREDIENTS
70ml (1/4 cup) of moka coffee 
5 egg yolks
260ml (1 cup) of fresh cream 
210g of mascarpone
90g (1/3 cup) of granulated sugar 
110g of dark chocolate 
 
METHOD
1. In a bowl, mix sugar and moka coffee, the one from the coffee machine will be fine too.
2. Transfer it to a small pot and bring to a boil. When it reaches 121°C (249.8°F), you can remove it from the heat.
3. Meanwhile, whip the yolks, then slowly pour in the hot coffee.
4. In a separate bowl, whip the fresh cream.
5. Now you can add the mascarpone to the yolk and coffee mixture, and whip until you get a well-blended mixture.
6. Add the whipped cream, mixing from the bottom up. You should get a smooth and thick result, just like that.
7. Pour into glasses and leave in the freezer for at least 4 hours.
8. When you're ready to serve, all you have to do is decorate it by adding melted chocolate on the surface, and add some dark chocolate chips.
 
 
 
 
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