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!