Cappuccino Semifreddo with Mocha Sauce (Semifreddo al Cappuccino

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Semifreddo: Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends.
  • Chill the pan in the freezer.
  • In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar, and the cinnamon until thick and pale.
  • In a large bowl, beat the egg whites until they are foamy.
  • Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks.
  • In a large bowl, beat the cream until it just holds stiff peaks.
  • Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture.
  • Pour half the mixture into the chilled pan and freeze it for 45 minutes.
  • Stir the espresso into the remaining mixture, cover, and refrigerate until needed.
  • Stir the espresso mixture and pour it over the frozen cinnamon layer, smoothing the top.
  • Cover with plastic wrap and freeze for at least 8 hours, or overnight.
  • Unmold the semifreddo onto a serving dish.
  • Sprinkle very lightly with cocoa powder.
  • Serve with mocha sauce, if desired.
  • Mocha Sauce: In a small saucepan, combine the chocolate, espresso, and butter.
  • Heat over low heat until the chocolate is almost melted.
  • Remove from heat and stir until completely smooth.
  • Stir in the Cognac.
  • Serve warm.
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