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1
Semifreddo: Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends.
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2
Chill the pan in the freezer.
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3
In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar, and the cinnamon until thick and pale.
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4
In a large bowl, beat the egg whites until they are foamy.
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5
Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks.
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6
In a large bowl, beat the cream until it just holds stiff peaks.
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7
Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture.
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8
Pour half the mixture into the chilled pan and freeze it for 45 minutes.
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9
Stir the espresso into the remaining mixture, cover, and refrigerate until needed.
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10
Stir the espresso mixture and pour it over the frozen cinnamon layer, smoothing the top.
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11
Cover with plastic wrap and freeze for at least 8 hours, or overnight.
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12
Unmold the semifreddo onto a serving dish.
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13
Sprinkle very lightly with cocoa powder.
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14
Serve with mocha sauce, if desired.
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15
Mocha Sauce: In a small saucepan, combine the chocolate, espresso, and butter.
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16
Heat over low heat until the chocolate is almost melted.
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17
Remove from heat and stir until completely smooth.
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18
Stir in the Cognac.
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19
Serve warm.
