Coffee Semifreddo

1. 1

   For hazelnut brittle, grease a baking tray. Spread hazelnuts in a single layer over tray. Combine 1/2 cup sugar with 1/2 cup water in a small saucepan over low heat. Bring to a boil then cook, without stirring, for 8-12 mins or until rich golden brown. Remove from heat and allow bubbles to subside. Spread hazelnuts in a single layer over prepared tray. Pour caramel over nuts then let set at room temperature for 20 mins or until set. Break into small pieces and store in an airtight container until needed.

2. 2

   Line a 7 1/2 x 3 1/2 inch loaf pan with parchment paper. Whisk egg yolks, eggs and remaining sugar over a double boiler until thick and creamy. Remove from heat and add liqueur and orange zest. Cover with plastic wrap and chill for 15 mins. Fold in whipped cream then transfer to prepared pan. Cover with plastic wrap and freeze for 6 hours or until firm.

3. 3

   To serve, turn semifreddo out onto a serving plate and top with hazelnut brittle and fresh raspberries.

No additional tips available.