Coffee & Pistachio Semifreddo

10 Ingredients

Number of servings

8

1 vanilla bean, split lengthwise
10grams rose petals (to garnish)
200grams sugar
1tablespoons instant coffee
1tablespoons water, boiled
6 large egg yolks
1/4 cup Marsala
1 1/4 cups heavy cream
2/3 cup plain low-fat yoghurt
110grams pistachios, chopped (save 10g for garnish)

Method

Step 1 of 4

Lightly oil an 20cm square metal cake pan and line it with a sheet of plastic wrap. Scrape the seeds from the vanilla bean into a saucepan. Add the sugar and 1/2 cup water. Stir over medium heat until the sugar dissolves. Boil without stirring about 3 minutes, until syrupy. Dissolve the coffee granules in the boiling water, and stir into the syrup.

Step 2 of 4

Beat the egg yolks and Marsala in a large bowl with an electric mixer. Beat in the coffee syrup in a steady stream, and beat about 6 minutes, until thick and tripled in volume.

Step 3 of 4

Whip the cream in a chilled bowl until soft peaks form. Fold into the egg mixture with the yoghurt and 3/4 cup of the pistachios. Spread the cake pan and sprinkle with the remaining pistachios. Cover with plastic wrap and freeze for 4-5 hours, until firm.

Step 4 of 4

Invert the pan to unmold the semifreddo onto a chilled platter, remove the plastic wrap, and turn right side up. Cut into squares with a knife dipped in hot water. Serve immediately on chilled dessert plates, sprinkled with more pistachio nuts and rose petals, if using.