Cappuccino Semifreddo

A rectangular slice of creamy, light brown ice cream dessert is topped with chocolate drizzle and crumbled cookies on a white plate, with more dessert in the background.

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A classic Italian dessert that is just as beautiful to look at as it is to eat! Make it in advance for any occasion!

Prep Time20

Cook Time10

Freeze Time8

Course: Dessert

Cuisine: Italian

Keyword: Chocolate, Coffee, Frozen, Heavy cream, Make-ahead

Servings:

Equipment

Ingredients

For the Semifreddo

3 extra large egg whites at room temperature
1 cup heavy whipping cream
½ cup plus 2 tablespoons granulated sugar divided
Pinch of Kosher salt
¼ cup plus 1 tablespoon water divided
2 tablespoons espresso powder
½ teaspoon pure vanilla extract
½ cup crushed almond biscotti

For the Dark Chocolate "Magic Shell"

1 cup chopped dark chocolate
1 tablespoon coconut oil

Instructions

For the Semifreddo

Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap with a 3-inch overhang all around; place in freezer. Place egg whites in bowl of a stand mixer fitted with whisk attachment; set aside. In a medium bowl using a hand-held beater or whisk, whip cream to soft peaks at medium speed; cover and refrigerate.
In a small bowl, mix espresso powder and 1 tablespoon water until dissolved; set aside.
Mix 1/4 cup water and 1/2 cup sugar in 1-quart saucepan or pot with spout. Warm mixture over low heat without stirring until sugar dissolves, about 4 minutes. Increase heat to medium-high, simmer mixture toward its final temperature of 238°F. When sugar syrup reaches 210°F, begin beating egg whites and salt in a stand mixer fitted with the whisk attachment on medium speed until frothy, about 40 seconds. Add 1 teaspoon of remaining sugar and increase speed to high; beat until soft peaks form, about 2 minutes. Gradually beat in remaining 5 teaspoons sugar. Decrease speed to medium-high; pour 238°F syrup into whites in thin, steady stream (avoid hitting whisk attachment and sides of bowl); continue beating until mixture is glossy, doubled in volume, and cooled to room temperature, 4 to 5 minutes. Beat in coffee mixture and vanilla.
Gently stir one-third of whipped cream into egg white mixture with rubber spatula; fold in remaining whipped cream and 6 tablespoons biscotti bits. Scrape mixture to prepared pan, spreading evenly with rubber spatula. Fold overhanging plastic wrap over mixture and press gently onto surface; freeze until firm, at least 8 hours (can be frozen up to 1 month).

For the Dark Chocolate "Magic Shell"

In a a microwave safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring after each interval, until completely melted and smooth. Transfer to a bowl or squeeze bottle and allow to cool to room temperature.
To unmold, remove plastic wrap from surface and invert loaf pan onto serving plate, then remove plastic wrap; smooth surface with spatula if desired. Sprinkle with remaining biscotti bits and drizzle with chocolate shell sauce; slice and serve immediately.

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