TIRAMISU SEMIFREDDO
“With rich flavours and creamy textures, these traditional Italian desserts are the perfect way to finish any meal, with or without an espresso!”
@geodoes
SERVES 6-8
Begin this recipe at least 6 hours ahead.
11/2 cups (375ml) espresso, plus 1 tbs extra
1/4 cup (60ml) Frangelico
1/2 cup (110g) caster sugar
4 eggs, separated
2 cups (500ml) thickened cream
1 tsp vanilla extract
100g mascarpone, at room temperature
1 tbs Dutch cocoa powder, plus extra to dust
20 savoiardi biscuits
In a small bowl, combine espresso and Frangelico and set aside.
Place sugar and egg yolks in a stand mixer fitted with the whisk attachment and whisk until pale and creamy. Transfer to a bowl. Wipe stand mixer bowl clean.
Place cream and vanilla extract in the clean stand mixer bowl and whisk to soft peaks. Add mascarpone, whisk until combined and transfer to a separate bowl.
Thoroughly wash and dry stand mixer bowl and whisk. Place egg whites and a pinch of salt flakes in the bowl and whisk to very firm peaks. Gently fold whipped cream mixture and egg white mixture into the egg yolk mixture until just combined.
Place half the mixture in a separate bowl. Stir in cocoa and extra 1 tbs espresso.
