Semifreddo Tiramisu

1. 1

   In a bowl whisk the egg yolks and half the sugar until the mixture whitens.

2. 2

   In a second bowl whisk the cream to make it lighter.

3. 3

   In a third bowl, beat the egg whites with the remaining sugar.

4. 4

   In a forth bowl, beat the mascarpone cheese with the Marsala, gently stir in yolk mixture, then the cream, and then the egg whites.

5. 5

   In a soft cake mold (or cake pan covered with a plastic wrap), pour in a layer of the cream mixture, and level the surface with a spatula.

6. 6

   Dip the biscuits quickly in the coffee and place 6 of them on the cream.

7. 7

   Cover with cream, and then another layer of biscuits. Finish with a layer of cream.

8. 8

   Store in freezer for 3 to 4 hours minimum.

9. 9

   Remove from the freezer, unmold onto a serving dish.

10. 10

    Dust with cocoa and serve 20 minutes after removing from the freezer for a good consistency.

No additional tips available.