Semifreddo is in a category of its own. Not ice cream or gelato. It is more like a frozen mousse. We make a zabaglione or sabayon first, fold into whipped cream and in this case served with swiss meringue, toasted, on the side. Meringue can also be folded into the semifreddo for a fluffy result.
- 2 large egg whites, cold
- 2 large egg yolks, cold
- 3/4 cup sugar
- 1 Tablespoon instant espresso powder
- 1/4 cup Marsala wine, dry
- 1/4 cup Kahlua
- 1 cup heavy cream
- 1 Tablespoon sugar
- 1 teaspoon vanilla
- pinch of salt
Zabaglione or Sabayon base: Whisk eggs, yolks and sugar and espresso powder in double boiler, being sure the simmering water does not touch the bottom of the bowl. continue whisking for about 1 minute to make it smooth. Combine alcohols and shisk into eggs, a third at a time, about 4 minutes. Remove from heat and cool.
Whipped cream: Combine heavy cream with sugar, vanilla and salt; beat until enough air is incorporated to make soft peaks. Refrigerate until Zabaglione is chilled; then combine them both by folding in the zabaglione 1/3 at a time. Freeze in appropriate freezer container.
Chef Note: Due to the large amount to sugar and alcohol, this product will not freeze rock hard.