Ingredients

(serves 8-10 depending on dem thic slices)

4 large egg yolks

1/2 cup caster sugar

1 Tbsp instant coffee powder (I use Moccona as it Heft Meer Mmmm)

15ml shot of kahlua or marsala

1 & 1/2 cups cream

8 lady finger biscuits

60ml shot of kahlua or marsala

60ml or double shot of espresso coffee

Dark cocoa powder to serve

Prep It

Get a loaf tin and spray or grease it with oil. Using cling film, line the loaf tin. You could also use baking paper here but cling film results in a much smoother tight look to your semifreddo. Set aside for later.

Whisk It

Fill a medium size pot of water a third of the way up with water and bring to a simmer.

Combine 4 egg yolks, 1/2 cup sugar, 1 Tbsp of coffee and 15ml of kahlua/marsala in a large bowl that will fit in the above pot without touching the water.

Place on the pot of simmering water and whisk continuously for about 5 minutes, until mixture is thick, pale and hot to touch. Make sure you keep mixing as if you stop you risk scrambling the eggs!

Remove bowl from heat and set aside to cool.

Dip It

Combine espresso coffee shot and second measure of kahlua/marsala in a small bowl. Dip lady finger biscuits one at a time into the coffee mixture for 3-4 seconds and then place them in the bottom of the loaf tin.

Freeze It

Place cream in a large bowl and whisk until soft peaks form. Fold a third of the cream into the coffee egg mixture to loosen it up. Add the remaining cream and gently fold ensuring there are no streaks remaining. You want it to stay nice and aerated here. Pour cream mixture into loaf tin on top of biscuits and give the tin a wee tap on the bench to ensure there are no air bubbles and everything is lovely and even. Cover with cling film and place in the freezer over night.

Eat It!

Once set remove from freezer and remove cling film from the top and invert the loaf tin upside down onto your serving plate. Peel off cling film and dust with cocoa powder. Cut into thic slices.