Coffee Semifreddo

4 egg yolks

2/3 cup sugar

3 - 4 Tbsp. instant espresso mixed with 1 1/2 cups milk 

1 cup heavy cream

1/4 cup coffee liqueur or rum or amaretto

1/4 cup chocolate covered candies or chocolate covered espresso beans, crushed

amaretti cookies, crushed, for sprinkling on top.


Beat egg yolks and sugar until thick and light yellow in color. Mix the instant espresso with the milk, then combine with the egg yolks. Place the mixture in a pot and cook over low heat, stirring all the while until it increases in volume to nearly double.

Remove from the heat and add the liqueur.  Pour into a bowl and place in the refrigerator until it cools. Once it's cool, whip the cream until it holds its shape. Fold into the cooled egg mixture, then stir in the crushed chocolate covered candies or espresso beans. Pour into individual molds or a rectangular loaf pan. Place it in the freezer at least six hours and preferably overnight.

To unmold, take a hot washcloth and place it on the bottom of the mold for a minute or two. Make sure you have a dish on the underside, so the semifreddo doesn't slip onto the counter. Don't keep the washcloth on too long, or you'll melt the semifreddo. Take a knife and run it around the inside rim of the container, and the semifreddo should slide out of the mold. Serve surrounded by more coffee, and with amaretti cookie crumbs on top. Sprinkle a little instant espresso powder on the rim of the serving dish.

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