Coffee Semifreddo

Coffee Semifreddo

Recipe by Deborah Lo Scalzo from allrecipes.com

Dessert 6 Hr. 30 Mins.

Ingredients

4

4 servings

  • 0.25 cup strong brewed coffee
  • 6.5 tablespoons white sugar
  • 5 egg yolks
  • 3.5 ounces mascarpone cheese
  • 1.5 cups heavy cream
  • 2 tablespoons crushed candied walnuts, or to taste

Instructions

  • Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
  • Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
  • Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
  • Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
  • Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

Nutritional Facts

Per 4 servings

  • Calories: 579
  • Carbohydrate: 24g
  • Fat: 52g
  • Fiber: 0g
  • Protein: 7g
  • Sugar: 21g

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