Semifreddo di Caffe

• 3 large eggs, separated
• 1 cup sugar
• 2 tablespoons instant espresso
• 2 cups heavy cream
• Sweet biscuits

1. Beat the whites until stiff and set aside.
2. Put the egg yolks and sugar in the bowl of a food processor and let it run for 4 seconds.
3. Add the instant espresso and process for 3 seconds, then pour the cream through the feed tube in a slow, steady stream.
4. Transfer to a large bowl.
5. Fold in the egg whites and turn the mixture into a 3-cup loaf pan.
6. Put into the freezer.
7. Stir the mixture every hour for about 3 hours, or until solid.
8. When ready to serve, invert onto a plate.
9. Cut into slices and serve with sweet biscuits.

eggs, sugar, espresso, heavy cream, sweet biscuits

Taken from www.cookstr.com/recipes/semifreddo-di-caffe (may not work)