- Coffee & Irish Cream Semifreddo Wreath.jpg (51.27 KiB) Viewed 234 times
Preparation time: 30 minutes (plus overnight freezing)
Cooking time: 2 minutes
Serves: 14 - 16
No nutritional information available.
Ingredients
- 6 eggs, separated
- 6 tbsp instant coffee granules, mixed with 2 tbsp boiling water
- 200g light brown soft sugar
- 600ml double cream
- 100ml Irish cream liqueur
- Vegetable oil, for the tin
- 100ml dark chocolate, melted
Method
1. Put the egg yolks, coffee and sugar in a large bowl and beat using an electric whisk until thick and fluffy.
2. Beat the egg whites in a separate bowl using an electric whisk with clean beaters until light and frothy. Add the beaten whites to the yolk mix, and whisk briefly to combine.
3. Pour the double cream and liqueur into a bowl, and whisk to soft peaks. Gradually pour the egg mixture into the whipped cream, folding in with a large metal spoon until everything is evenly combined.
4. Oil a 2-litre bundt tin and pour in the semifreddo mixture, then tap on a surface so it’s evenly filled. Freeze overnight, or for up to a month.
5. To serve, dip the tin in a bowl of hot water for 20 seconds to loosen. Turn the semifreddo out onto a plate and remove the tin.
6. Pour the melted chocolate over the top of the semifreddo, letting it drip down the sides. Leave to defrost for 5 minutes, slice and serve. Layer leftovers between pieces of baking parchment and freeze in an airtight container for up to a week.
This frozen dessert can be made up to two days ahead of serving. Put your serving plate in the freezer 10 minutes before turning out the dessert – this will prevent the semifreddo from melting too quickly on it.
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