Mocha Semifreddo
- 4 ounces amaretti cookies, about 20
- 3 tablespoons unsalted butter, melted
- 3/4 cup sugar
- 8 large egg yolks
- 1/3 cup espresso
- 2 tablespoons dry marsala wine
- 1 pinch salt
- 1 cup heavy cream
- spray 9X5X3 metal loaf pan with cooking spray.
- line the pan with plastic wrap with excess over the sides.
- finely grind the cookies in a food processor.
- add the melted butter and process until crumbs are moistened and press into bottom of loaf pan, refridgerate.
- set a double boiler or sauce pan up with water and heat to a simmer.
- whisk 1/2 cup of sugar, egg yolks, espresso, marsals and salt into a large metal bowl or the top of a double boiler.
- set bowl over simmering water.
- whisk egg mixture until thick and reaches a temp of 160.
- set custard in a bowl of ice to cool completely.
- beat cream and remaining sugar in another bowl till soft peaks form.
- fold whipped cream into custard.
- spoon into crust and freeze at least 8 hours and up to 3 days.
- invert onto platter and cut into 1" slices.
- time does not include chill.
amaretti cookies, unsalted butter, sugar, egg yolks, espresso, marsala wine, salt, heavy cream
Taken from www.food.com/recipe/mocha-semifreddo-165757 (may not work)