Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert

I got a request for semifreddo recently, and since it is a massively underrated summer dessert, I decided to give it a go. I love the rich taste, and the fact that 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. One of my issues with semifreddo is that they’re sometimes too airy, and the flavor gets spread too thin.

That wasn’t a problem here, and yet this much simpler version retained a wonderfully light texture despite the shortcut. I decided on a mocha-flavored semifreddo, since coffee is a pretty manly ingredient, and this sure would make a nice Father’s Day dessert. I hope you give this a try soon. Enjoy!

Warning: 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 “stuff,” then you should get a similar product. Good luck!

Ingredients for 2 portions:

- For the egg/coffee mixture:

2 large egg eggs

2 tbsp sugar

1 1/2 tsp instant coffee

1 tablespoon Kahlua

1 tsp unsweetened cocoa

tiny pinch salt

- For the whipped cream:

1/4 cup ice cold heavy whipping cream

1 tbsp sugar

-Combine and freeze until firm. If using a loaf pan, line with plastic first!

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