Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 6 egg, yolks only
- 100grams superfine sugar
- 1/3 cups sweet Marsala
- 1 1/4 cups heavy cream
- 30 ladyfingers
- 3/4 cup cold espresso coffee
- 100grams granulated sugar
- 3tablespoons coffee-flavored liqueur
Method
Step 1 of 4
Beat the egg yolks with the superfine sugar in a heatproof bowl set over a saucepan of gently simmering water until the sugar has melted. Add the Marsala and continue beating for another 6-8 minutes, or until the mixture has thickened and holds its shape.
Step 2 of 4
Whip the cream in a bowl until soft peaks form. Gently fold in the egg mixture. Roughly break the ladyfingers, then fold into the zabaglione. Tip into a 2 lb loaf pan lined with plastic wrap. Cover with plastic wrap and freeze for at least 6 hours or overnight until set.
Step 3 of 4
Make the coffee sauce. Heat the coffee in a small saucepan, add the granulated sugar and stir until melted. Add the liqueur and boil vigorously until the sauce becomes thick and syrupy.
Step 4 of 4
Turn the semifreddo out onto a serving plate and spoon over the sauce, which can be warm or at room temperature. Serve cut into slices.
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