Description:
"Semifreddo means 'half-frozen', just like the soft-creamy texture of this ice cold dessert"
I've never tried this recipe, but it looks good, especially for these very warm days. I've translated the recipe from Allerhande, the free monthly magazine from Albert Heijn supermarket - so Dutch-speaking people, please correct me if there's anything wrong.
Ingredients:
4 eggyolks (or 2 cups of pasteurized eggyolk)
100 g dark bastersugar
100 ml coffee espresso, cooled
1 tablespoon coffee liqueur
250 g mascarpone
12 Cantuccini cookies (Italian almond-cookies)
Directions:
Pre-preparation:
In a wide pan, heat an amount of water until boiled. In a heat-resistant bowl mix loosely the eggyolks with sugar, espresso and liqueur. Place the bowl above the boiling water and keep mixing until the 'dough' become thick and foamy. Take the bowl off the pan and let the mix cool for about 1 hour.
Preparation:
Stir loosely the mascarpone and scoop lightly into the espresso-eggyolk mix. Scoop the whole mix into coffee cups or solid glasses and put in the freezer, covered (with plastic foil), for about 2 hours. Serve the Cantuccini separately as the 'spoons'.
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