Coffee semifreddo

I tasted this great and very easy-to-make dessert last winter in Italy, for New Year’s eve: il gelato alla gilbertona di nonna Pili. It is really tasty and delicate. I just added coffee and replaced the amaretti cookies by some French ladyfingers (biscuits à la cuillère). It has to be made the day before to freeze and become tastier. Impress your friends with this simple  but elegant frozen dessert.

Makes around 6 desserts

  • 2 tbsp strong black coffee
  • 2 eggs at room temperature
  • 1 cup cold whipping cream
  • 1/2 cup icing sugar
  • 5 to 6 ladyfingers
  • 6 tbsp dark chocolate curls

Crumble the ladyfingers into thin pieces, almost powder.

You can make your own chocolate curls shaving some dark chocolate with a potato peeler.

Separate the egg yolks from the egg whites.

Mix the egg yolks with the icing sugar until white and creamy. Add the cooled black coffee.

Whisk the egg whites until firm peaks form. Carefully fold the egg whites into the mixture.

Whisk the whipping cream until it forms soft peaks. Carefully fold the whipped cream into the mixture.

Add the crumbled ladyfingers carefully.

Pour in a freeze-proof dish or individual ramekins. Freeze overnight.

Serve with dark chocolate curls on top.

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