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My review
Mocha Semifreddo
61k
Chef John
"A massively underrated summer dessert, semifreddo has a rich taste, and you get what's basically an airy, custard-style ice cream without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components – a zabaione, a meringue, and whipped cream – so, I decided to simply use the eggs whole, and make a 'zabaringue.' I knew I wouldn't get as much volume, but I didn't care."
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Ingredients
8 h 18 m servings 279Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
- Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
- Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
- Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.
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Footnotes
- Cook's Note:
- Answering questions about how to use this technique to make other flavors is tough, since there are many variables. Theoretically, if you replace the coffee and liquor, with other similar "stuff," then you should get a similar product. Good luck!
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
11/16/2015
I really liked it, the downside is that I'm underage and couldn't get any coffee liqueur so I just used coffee. I tried it once using whole eggs to get the custard but it just didn't work so I s...
Most helpful critical review
8/19/2016
This is my fourth try. The main problem has been getting the eggs to thicken. Tonight I resolved to either thicken them, scramble them or break something, I did not follow the instructions exact...
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11/16/2015
I really liked it, the downside is that I'm underage and couldn't get any coffee liqueur so I just used coffee. I tried it once using whole eggs to get the custard but it just didn't work so I s...
4/16/2017
I tripled the recipe, used an electric mixer, and followed directions. I had no idea whether this would work, but it did! And it was great! Will be making this again!
8/20/2018
I enjoyed trying this but I never quite achieved the "ribbon stage" while whisking.
11/17/2017
Made with lemon liqueur (30% alc) and lime zest, also added a bit more sugar. It was awsome! Great consistency!
2/21/2017
I highly suggest watching the video. I'm not sure what happened during the egg step on my first try, but I got some solids of what I am guessing are scrambled eggs haha. SO I scrapped that, used...
8/28/2016
This was awesome! Definitely a keeper. I used Bailey's Irish cream instead of Kahula and it tasted great! 10 out of 10
8/19/2016
This is my fourth try. The main problem has been getting the eggs to thicken. Tonight I resolved to either thicken them, scramble them or break something, I did not follow the instructions exact...