Mocha Semifreddo

from the rocky mountain news wednesday paper time does not include chill time.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 4  ounces amaretti cookies, about 20
• 3  tablespoons unsalted butter, melted
• 3⁄4 cup sugar
• 8  large  egg yolks
• 1⁄3 cup  espresso
• 2  tablespoons dry marsala wine
• 1  pinch salt
• 1  cup heavy cream

Directions

1. spray 9X5X3 metal loaf pan with cooking spray.
2. line the pan with plastic wrap with excess over the sides.
3. finely grind the cookies in a food processor.
4. add the melted butter and process until crumbs are moistened and press into bottom of loaf pan, refridgerate.
5. set a double boiler or sauce pan up with water and heat to a simmer.
6. whisk 1/2 cup of sugar, egg yolks, espresso, marsals and salt into a large metal bowl or the top of a double boiler.
7. set bowl over simmering water.
8. whisk egg mixture until thick and reaches a temp of 160.
9. set custard in a bowl of ice to cool completely.
10. beat cream and remaining sugar in another bowl till soft peaks form.
11. fold whipped cream into custard.
12. spoon into crust and freeze at least 8 hours and up to 3 days.
13. invert onto platter and cut into 1" slices.
14. time does not include chill.