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A semifreddo is basically any sort of chilled or partially frozen dessert. It’s similar to cheesecake, but instead of baking it, you cook everything first and then freeze it. This is a wonderful dessert, especially perfect for coffee lovers. It has a nice smooth texture and is not overly sweet.

This dessert consists of an espresso custard base mixed with chocolate which is mixed with mascarpone and cream. This mixture is then in turn folded together with stiffly beaten egg whites and poured atop a chocolate cookie crumb crust. Then it just needs to set up in the freezer for a few hours before serving.

Ingredients:
For the crust:
1 3/4 cups chocolate cookie crumbs
3 tbsp. unsalted butter, melted, plus more for brushing the pan

For the filling:
4 large eggs, separated
1/3 cup plus 2 tbsp. sugar, divided
2 tsp. vanilla extract
1 tbsp. dark rum
3 oz. espresso (can be substituted with Kahlua)
4 oz. semi-sweet chocolate, chopped fine
16 oz. mascarpone cheese
2 oz. heavy cream

Directions:
To make the crust, preheat the oven to 350 degrees F. Lightly brush the bottom of a 9-inch springform pan with melted butter. Combine the chocolate cookie crumbs and 3 tablespoons of melted butter in a small bowl, and mix with a fork until all the crumbs are moistened. Transfer the crumbs to the springform pan and use the flat bottom of a ramekin or drinking glass to press them into an even layer. Bake for 10 minutes, then transfer to a wire rack to cool. Once cooled, line the edges of the pan with strips of parchment paper.

Over a double boiler, whisk together the egg yolks and 2 tablespoons of sugar. Lift the whisk out of the bowl as you go to incorporate air into the mixture. Continue whisking until the mixture is pale yellow and thick, and ribbons. (This takes awhile but you will get there.) Add the vanilla, rum, and espresso. Cook over the simmering water until the liquid coats the back of a spoon and the mixture is thick and foamy. Remove from the heat and stir in the chopped chocolate. Stir until melted, and continue stirring until the mixture has cooled.

In a separate bowl, combine the mascarpone and heavy cream. Stir together until soft and smooth, taking care not to overstir.

Combine the egg whites and the remaining 1/3 cup of sugar in the stainless steel bowl of a stand mixer. Gently whisk together over a simmering water bath until the mixture reaches 145 degrees F. Remove from the water bath and attach the bowl to the mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form. Reduce the speed to medium and mix until the bowl is cool to the touch (cooler than your hand).

Fold the mascarpone mixture into the chocolate mixture until there are no streaks left. Fold in 1/4 of the meringue into the chocolate-mascarpone mixture to lighten it. Gently fold in the remaining meringue in three parts, taking care not to overmix and deflate the egg whites. Spread the mixture over the crust in the parchment-lined pan, cover tightly with plastic wrap, and freeze for at least 4 hours.

When ready to serve, loosen and remove the sides of the pan. Remove the parchment paper strips. Garnish as desired. Serve cold and cut slices with a warm, dry knife.