Semifreddo variegato al caffè con veli di cioccolato fondente

Semifreddo with coffee and dark chocolate drizzles

Coffee-flavored semifreddo with dark chocolate drizzles . A refreshing and indulgent dessert. Perfect for those who enjoy the intensity of coffee with the sweetness of chocolate.

Arm yourself with whisks and spoons and start preparing your dessert.

Ingredients

For 10 people

- 250 ml fresh liquid cream
- 50 g egg whites
- 80 g sugar
- 25 ml water
- 1 cup of espresso coffee
- 80 g white chocolate
- 30 ml milk
- 100 g dark chocolate
- 5 cantucci
- dark chocolate to taste
- to taste bitter cocoa powder

Procedure

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The first step is to create the dark chocolate sheets that we'll then insert between the two cake layers. Melt the dark chocolate in a double boiler or in the microwave.

Once the chocolate is melted, take a piece of parchment paper and spread the melted chocolate on it to create a chocolate sheet. Then place it in the refrigerator to chill.

In the second step, you'll create the Italian meringue. Prepare the sugar syrup (which will be used to "cook" the egg whites) with 100 ml of water and 25 mg of sugar. Place the two ingredients in a saucepan and heat until boiling. As soon as you see large bubbles appear, you'll know your mixture is at the ideal temperature. Be careful not to overcook it, otherwise the sugar will begin to caramelize.

While you're preparing the syrup, prepare the egg whites. Beat them until stiff, then add the boiling syrup, stirring constantly. Stir for a few more minutes to allow the eggs to pasteurize with the syrup. Once finished, pour the meringue into a container and let it rest in the refrigerator.

Now prepare the white chocolate ganache. Heat 30 ml of milk in a saucepan. Once it comes to a boil, add 100 mg of white chocolate and let it melt. Stir until the mixture is smooth.

Then, prepare a cup of coffee. We recommend making two shots in one cup for a strong coffee. If you prefer a less intense version, you can use decaffeinated coffee instead.

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Now, prepare the base for the semifreddo with coffee ripples . Whip the cold cream until stiff and combine it with the Italian meringue, which should be at room temperature or cold.

Separate the mixture into two equal parts and add the cup of coffee to one, and the white chocolate ganache to the other.

Mix each part gently, so that the compounds do not break down.

The last step is to assemble the coffee-flavored semifreddo . So, get some baking paper and cover the mold you'll be using. For convenience, we opted for a 15 cm plum cake mold.

Then make a first layer with the coffee base. Take the chocolate sheets from the refrigerator and break them into small pieces. Once broken, quickly add them to the first layer, trying to be quick because the chocolate tends to melt once it's taken out of the refrigerator. Add the coarsely chopped biscotti and then another layer of white meringue and chocolate pieces.

Refrigerate the dessert for about 8 hours. When ready to serve, sprinkle with bitter cocoa, chocolate chips, and biscotti.

For an extra touch

To make the coffee-flavored semifreddo even more special, you can always replace the cantucci with ricciarelli .

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