Semifreddo di Caffe

1. 1

   Beat the whites until stiff and set aside.

2. 2

   Put the egg yolks and sugar in the bowl of a food processor and let it run for 4 seconds.

3. 3

   Add the instant espresso and process for 3 seconds, then pour the cream through the feed tube in a slow, steady stream.

4. 4

   Transfer to a large bowl.

5. 5

   Fold in the egg whites and turn the mixture into a 3-cup loaf pan.

6. 6

   Put into the freezer.

7. 7

   Stir the mixture every hour for about 3 hours, or until solid.

8. 8

   When ready to serve, invert onto a plate.

9. 9

   Cut into slices and serve with sweet biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.