Mocha Semifreddo

Recipe View In a metal bowl, whisk together the eggs, sugar, coffee liqueur, instant coffee granules, and cocoa powder until well combined. (2 minutes)

Recipe View Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water (creating a bain-marie). Continue whisking constantly until the mixture thickens and becomes pale and glossy, about 4-6 minutes. Be diligent with your whisking to prevent the eggs from scrambling.

Recipe View Remove the bowl from the heat and let the mixture cool completely. To expedite the cooling process, you can place the bowl in an ice bath. (20 minutes)

Recipe View In a separate, chilled bowl, whip the ice-cold heavy cream and sugar together until stiff peaks form. (3-4 minutes)

Recipe View Gently fold the cooled egg-coffee mixture into the whipped cream using a spatula until just combined. Avoid overmixing to maintain the airy texture. (2 minutes)

Recipe View Transfer the mixture to individual serving cups or a loaf pan lined with plastic wrap. Cover the cups or pan with plastic wrap, pressing it gently against the surface to prevent ice crystals from forming. (5 minutes)

Recipe View Freeze until firm, ideally overnight or for at least 8 hours. (480 minutes)

Recipe View Before serving, let the semifreddo sit at room temperature for a few minutes to soften slightly. Garnish with a dollop of whipped cream and a dusting of cocoa powder. (5 minutes)