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1
Line a 2-quart loaf pan with plastic wrap.
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2
In a medium stainless steel bowl, whisk the egg yolks with 1/3 cup of the sugar.
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3
Set the bowl over a medium saucepan filled with 1 inch of barely simmering water, and using a large whisk, beat constantly until the mixture is pale and fluffy and doubled in volume, about 5 minutes; do not let the eggs get too hot or they will scramble.
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4
Add the Marsala and Cognac and whisk constantly until thickened, very warm to the touch and triple the original volume, about 5 minutes longer.
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5
Remove the bowl from the saucepan and let the zabaglione cool to room temperature.
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6
In a large stainless steel bowl, beat the heavy cream until soft peaks form.
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7
Fold in the zabaglione.
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8
In another large stainless steel bowl, beat the egg whites until foamy.
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9
Add the cream of tartar; beat until soft peaks form.
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10
Add the remaining 1/2 cup of sugar very gradually; beat until the egg whites are very stiff and shiny.
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11
Using a large rubber spatula, fold one-third of the beaten whites into the zabaglione cream.
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12
Gently fold in the remaining beaten whites in 2 additions, until only a few streaks of white remain.
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13
Spoon one-third of the semifreddo mixture into each of 2 bowls.
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14
Fold the dissolved espresso into the semifreddo mixture in one bowl and the grated chocolate into that in the other.
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15
Cover and refrigerate both semifreddo mixtures.
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16
Spoon the remaining plain semifreddo mixture into the prepared loaf pan and smooth the surface.
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17
Freeze until firm, about 30 minutes.
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18
Spread the chocolate semifreddo mixture over the plain semifreddo and smooth the surface.
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19
Freeze until firm, about 30 minutes.
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20
Repeat with the espresso semifreddo mixture and freeze for 1 hour, then cover with plastic and freeze for at least 6 hours or for up 24 hours.
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21
To unmold, run the sides of the loaf pan under hot water for a few seconds.
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22
Invert onto a platter.
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23
Thickly slice the semifreddo with a warm serrated knife, rinsing the knife in warm water and drying it between cuts.
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24
Set the slices on chilled plates and serve with the Espresso Granita with Whipped Cream.
