 |
     |
| Ingredients | | 1 small (espresso) cup espresso coffee, cooled | | 1 tablespoon sugar, plus 1 teaspoon | | 2-3 tablespoons Cognac, brandy or whisky | | 16 savoiardi biscuits (I used Elledi) | | 300mls cream | | cocoa to dust |
|
| Tiramisú Semifreddo |
| 01 / 01 / 05 Alessandra Zecchini |
| Photography by Aaron McLean |
| A typical Italian iced dessert, semifreddo is a bit like a partially frozen cake that is usually made with cream and eggs. This is a really easy semifreddo recipe as it contains no eggs (which tend to liquefy if not beaten properly). |
Method |
In a soup plate mix the cold espresso coffee with 1 teaspoon of sugar and the liquor of your choice. Then soak 8 of the savoiardi biscuits by dipping them quickly in the coffee mixture. Arrange them in a straight line on a rectangular or oval serving dish.
Whip the cream with 1 tablespoon of sugar and use half to cover the biscuits. Soak the remaining biscuits in the same way and make a second layer, trying to keep a straight line so that every slice will have two biscuits, then cover with the rest of the cream.
Dust generously with cocoa and place in the freezer for at least 4 hours. Take out of the freezer 20 minutes before serving and, when lightly thawed, slice following the line of the biscuits. Serves 8 (these are small servings, as this dessert is quite rich and boozy).
Tips & Variations
It's important not to over- or under-soak the savoiardi biscuits: a very quick dip on both sides of each biscuit should do the trick. You can substitute the cocoa powder with grated dark chocolate or freshly ground coffee. 
|
|
