Coffee SemiFreddo

Calories per serving: 452cal

Preparing time: 30 minutes, Serve: 4

Ingredients

• 2 tbsp. crushed candied walnuts or to taste

• 1½ cups heavy cream

• 6½ tbsp. white sugar

• 5 egg yolks

• 4 tbsp. strong brewed coffee

• 3½ oz. mascarpone cheese

Instructions

1. Set the saucepan over medium heat, combine coffee and sugar and bring to a boil, occasionally stirring to prevent the sugar from sticking to the bottom of the pan.

2. Take the pan off the heat. In a heatproof bowl, whisk egg yolks until frothy. Add 1 tablespoon sweetened coffee at a time, whisking vigorously to prevent curdling of the egg yolks. Place glass/ceramic bowl on top of the pan of simmering water, ensuring that the bowl’s bottom does not touch the water. Continue whisking quickly for 4 to 6 minutes or until the mixture thickens and becomes creamy.

3. Take the bowl off the heat and set it over a bowl of ice; whisk until completely cooled. Fold in mascarpone cheese. Use beater; beat cream in a chilled glass or metal bowl until stiff peaks form. To thin out the coffee mixture, stir in 2 tablespoons of whipped cream. With a spatula, gently fold in the remaining cream until just combined. Add walnuts and fold in.

4. Fill 4 serving or ice cream glasses halfway with the mixture and freeze until firm, at least 5 hours.