Cappuccino Semifreddo with Mocha Sauce Recipe
Introduction:
Indulge in the divine decadence of a Cappuccino Semifreddo with Mocha Sauce – a luscious dessert that’s a fusion of creamy textures and rich flavors, reminiscent of an Italian café experience. This make-ahead treat is perfect for impressing guests or treating yourself to something special, offering a harmonious balance of sweetness and sophistication. Adapted from the esteemed “La Dolce Vita” by Michele Scicolone, this recipe promises to elevate any occasion with its irresistible charm.
Total Time: 1 hour 20 minutes
Prep Time: 1 hour 15 minutes
Cook Time: 5 minutes
Nutritional Information (per serving):
- Calories: 256
- Fat: 21.1g
- Saturated Fat: 12.3g
- Cholesterol: 143.9mg
- Sodium: 49.8mg
- Carbohydrates: 16.6g
- Fiber: 2.4g
- Sugar: 11.4g
- Protein: 5.6g
Ingredients:
For the Semifreddo:
- 4 eggs, separated
- 3/4 cup confectioners’ sugar, divided
- 1/8 tsp ground cinnamon
- 3/4 cup heavy cream
- 1 tsp instant espresso powder
- 1 cup water
- Cocoa powder (for garnish)
For the Mocha Sauce:
- 4 oz semisweet chocolate, chopped
- 1/2 cup brewed espresso
- 2 tbsp unsalted butter
- 1 tbsp rum (optional)
Instructions:
| Step | Instructions |
|---|---|
| 1 | Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends. Chill the pan in the freezer. |
| 2 | In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner’s sugar, and the cinnamon until thick and pale. |
| 3 | In another large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup confectioner’s sugar, beating until stiff peaks form. |
| 4 | In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture, then fold in the whipped cream until well combined. |
| 5 | Pour half of the mixture into the chilled pan and freeze for 45 minutes. |
| 6 | Stir the instant espresso powder into the remaining mixture, cover, and refrigerate until needed. |
| 7 | After 45 minutes, remove the pan from the freezer and pour the espresso mixture over the frozen layer, smoothing the top. |
| 8 | Cover with plastic wrap and freeze for at least 8 hours, or overnight, until set. |
| 9 | To serve, unmold the semifreddo onto a serving dish, sprinkle lightly with cocoa powder, and slice into portions. |
| 10 | Serve with mocha sauce on the side, if desired. |
For the Mocha Sauce:
- In a small saucepan, combine the chopped semisweet chocolate, brewed espresso, and unsalted butter.
- Heat the mixture over low heat until the chocolate is almost melted.
- Remove from heat and stir until completely smooth.
- If desired, stir in the rum for an added depth of flavor.
- Serve the mocha sauce warm alongside the semifreddo.
Conclusion:
Elevate your dessert game with this exquisite Cappuccino Semifreddo with Mocha Sauce, a culinary masterpiece that’s as delightful to make as it is to devour. With its velvety smooth texture and indulgent flavors, this dessert is sure to leave a lasting impression on your taste buds and your guests. Whether you’re celebrating a special occasion or simply craving a sweet escape, this recipe is guaranteed to satisfy your cravings for something extraordinary. Enjoy the luxurious experience of savoring each spoonful of this heavenly treat, transporting yourself to the quaint cafes of Italy with every bite.
