Cappuccino Semifreddo

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Before I get to the recipes that I wanted to share last week,  I want to share something sweet today, July 19.  This day holds a special day in my heart for two reasons, my mother's birthday and my 25th wedding anniversary! Oh, what a celebratory day that was!

 

If you are a lover of iced coffee, then you will LOVE this dessert- or you could even indulge and have a slice for breakfast for your morning caffeine fix😉.  As the name implies, this is a half-cold or half frozen cappuccino. The combination of a whipping egg whites into a meringue and then folding in whipped heavy cream creates a cloud-like texture.  The almond biscotti adds a little bulk to the semifreddo and crunch to the topping.  Speaking of topping, I gilded the lily with a homemade "Magic Shell" (you know that nostalgic chocolate sauce that firms up almost immediately on top of frozen treats).  The "Magic Shell" adds an additional tasty texture to the overall dessert. It is certainly optional, but who doesn't love the chocolate-coffee combo??  Don't tell me that you don't.

I have to point out that he recipe instructions seem a bit methodical.  For one,  it says to start beating the egg whites when the sugar syrup reaches exactly 210° F.  But, don't let that daunt you.  If your whipped egg whites sit for a a minute or two before adding the syrup, that's ok.  Secondly, it says that when you add the hot syrup, one needs to avoid pouring the syrup against the sides of the bowl and on the whisk attachment.  All you need is a steady hand or a pot with a pouring spout.  

There are so many things to love about this semifreddo, but there is one that really stands out.  It can be made up to one month in advance which makes it ideal for planning ahead and entertaining!  

Happy Cooking!

Printable Recipe

Cappuccino Semifreddo 

serves 8

For the Semifreddo

3 extra large egg whites, at room temperature

1 cup heavy whipping cream

1/2 cup plus 2 Tablespoons granulated sugar, divided

Pinch of Kosher salt

1/4 cup plus 1 Tablespoon water, divided

2 Tablespoons espresson powder 

1/2 teaspoon pure vanilla extract

1/2 cup almond biscotti, crushed into pea-size bits

For the Dark Chocolate "Magic Shell"

1 cup dark chocolate chopped

1 Tablespoon coconut oil

For the Semifreddo

Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap with a 3-inch overhang all around; place in freezer. Place egg whites in bowl of electric mixer fitted with whisk attachment; set aside. I a medium bowl using a hand-held beater or whisk, whip cream to soft peaks at medium speed; cover and refrigerate. 

In a small bowl, mix espresso powder and 1 tablespoon water until dissolved; set aside.

Mix 1/4 cup water and 1/2 cup sugar in 1-quart saucepan or pot with spout. Warm mixture over low heat without stirring until sugar dissolves, about 4 minutes. Increase heat to medium-high, simmer mixture toward its final temperature of 238° F. When sugar syrup reaches 210° F, begin beating egg whites and salt in a stand mixer fitted with the whisk attachment on medium speed until frothy, about 40 seconds. Add 1 teaspoon of remaining sugar and increase speed to high; beat until soft peaks form, about 2 minutes. Gradually beat in remaining 5 teaspoons sugar. Decrease speed to medium-high; pour 238° F syrup into whites in thin, steady stream (avoid hitting whisk attachment and sides of bowl); continue beating until mixture is glossy, doubled in volume, and cooled to room temperature, 4 to 5 minutes. Beat in coffee mixture and vanilla.

Gently stir one-third of whipped cream into egg white mixture with rubber spatula; fold in remaining whipped cream and 6 tablespoons biscotti bits. Scrape mixture to prepared pan, spreading evenly with rubber spatula. Fold overhanging plastic wrap over mixture and press gently onto surface; freeze until firm, at least 8 hours (can be frozen up to 1 month).

For the Dark Chocolate "Magic Shell"

In a a microwave safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring after each interval, until completely melted and smooth.  Transfer to a bowl or squeeze bottle and allow to cool to room temperature. 

To unmold, remove plastic wrap from surface and invert loaf pan onto serving plate, then remove plastic wrap; smooth surface with spatula if desired. Sprinkle with remaining biscotti bits and drizzle with chocolate shell sauce; slice and serve immediately.

Source: Semifreddo adapted from cooksillustrated.com, "Magic Shell" from The Galley Gourmet