Coffee semifreddo

Cold, creamy, thick cappuccino that you slice with a knife and serve on a plate...

Coffee semifreddo 
adapted from Giada de Laurentiis
time: 20 min preparation + 8-12 hr inactive

ingredients

4 oz (112 g) amaretti cookies

3 Tablespoons (45 g) butter, melted
5 egg yolks
1/3 cups (80 g) sugar
1 pinch fine salt
1/3 cup (80 ml) espresso, cooled
1 cup (240 ml) whipping cream
2 Tablespoons (20 g) powder sugar

According to my Dad, a retired veterinarian, to kill salmonella that, if present, would live on the outside of the egg, just put eggs for about 10 seconds in hot/boiling water. And that's how I do it.

instructions

Line a standard 28cm/11cm loaf form with parchment paper. To line a form: I cut a piece of paper larger than the form, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the form.

Prepare crust: In a food processor with steel blades, crush cookies till almost fine. Add melted butter and blend till all greased. Line the bottom of the form with the cookie mix, without pressing. Put in the fridge. 

Prepare two large/medium pots, one with almost simmering water (on the stove top) and one with ice water (off the stove top).

Using a bowl of a standing mixer with a whisk attachment, beat eggs yolks, salt and espresso gradually adding sugar, on medium speed, till foamy.  Place the bowl on top of the pot with not quite simmering water and, using a bubble whisk, continue beating till temperature reaches 160F/71C (about 5 minutes).  Now, transfer the bowl with yolk mix on top of ice water and keep whisking till eggs are completely chilled (about 5 minutes).

In a separate bowl, beat the whipping cream till stiff (rather than soft) peaks form. Using a chilled bowl and a a bubble whip instead of a mixer, improves you chances of a perfect whipped cream. Using a rubber spatula, fold in powder sugar. Then slowly incorporate the cream into the chilled coffee/egg mix. 

Pour it all into the form, on top of amaretti crust. Fold the overhanging paper to cover the dessert. Let it sit in the fridge for at least 8 - 12 hours and up to 3 days.

When ready to serve, unfold the paper, flip the form upside down, release the dessert. Take the paper off, slice and enjoy.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NTOES NOTES

• Giada had 8 large eggs in her semifreddo and a couple of spoons of Marsala wine;
• I don't think she beat the eggs as much as I did; 
• I had a lot of foam which turned creamy after heating/cooling process but still, there was volume;
• all good volume, light and delicious;
• when frozen, it was even better; 
• serving suggestion: the serving plater should be ice-cold, from the freezer; the dessert melts fast especially when it's hot outside.