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1
Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray.
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2
Line the pan with plastic wrap.
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3
Finely grind the cookies in a food processor.
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4
Add the melted butter and process until the crumbs are moistened.
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5
Press the crumb mixture onto the bottom of the prepared loaf pan.
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6
Refrigerate.
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7
Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend.
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8
Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water).
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9
Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes.
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10
Set the custard over another bowl of ice to cool completely.
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11
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form.
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12
Using a large rubber spatula, fold the whipped cream into the custard.
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13
Spoon the mixture atop the prepared crust.
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14
Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.
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15
Unfold the plastic wrap.
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16
Invert the semifreddo onto a platter.
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17
Remove the plastic wrap.
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18
Cut the semifreddo into 1-inch slices and serve.
