MOCHA SEMIFREDDO

Mocha Semifreddo image

Provided by gregory schulte

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

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.