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Add a photoServings: 12
Ingredients
- 1 c. strong warm coffee or possibly espresso
- 1/2 c. sugar divided
- 2 ounce unsweetened chocolate
- 6 ounce semi-sweet chocolate divided
- 6 x egg yolks
- 1Â 3/4 c. dry Marsala divided
- 1 c. heavy cream
- 10 x Stella D'Oro Almond Toast cookies
Directions
- Sweeten the warm coffee or possibly espresso with 1 1/2 Tbsp. sugar.
- Coarsely chop the unsweetened chocolate and 4 ounces of the semi-sweet chocolate. Heat in a double boiler or possibly a bowl over a pot of simmering water. Add in the sweetened coffee a little at a time, stirring continuously. Once the coffee and chocolate are combined, remove from the heat and cold. The mix may be slightly lumpy; this is OK. Set aside.
- Make zabaglione by whisking together the egg yolks and one-fourth c. plus 2 Tbsp. sugar. Add in three-fourths c. Marsala. Place the bowl over a pot of simmering water and cook till the mix thickens, about 6 min. Remove from the heat and cold.
- Whip the cream together with one-half Tbsp. sugar.
- Fold the cooled zabaglione into the whipped cream.
- Line the bottom of a 9- by 5-inch loaf pan with waxed paper. Fill the pan one-third full with the zabaglione and whipped-cream mix, smoothing the top with a spatula.
- Pour the remaining 1 c. Marsala into a small bowl. Briefly dip each cookie in the Marsala just till moistened, a few seconds per side (do not let them get soggy). Place the moistened cookies on top of the mix in the loaf pan, lining the cookies up side by side and as close to each other as possible.
- Gently fold the chocolate and coffee mix into the remaining zabaglione mix, combining thoroughly. Spoon the chocolate mix over the cookie layer, covering proportionately to the top of pan. Smooth the top with a spatula.
- Freeze the semifreddo for at least 3 to 4 hrs. After 4 hrs, cover it with plastic wrap.
- To serve, heat a knife in warm water and run it around the edge of the frzn semifreddo to loosen it from the pan. If necessary, briefly place the semifreddo in a pan of warm water to loosen. Turn the pan upside down on large flat plate, lift the pan off and peel the wax paper from the dessert. Slice and place on individual serving plates. Shave the remaining semi-sweet chocolate on each to garnish.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 217 | |
| Calories from Fat 115 | 53% |
| Total Fat 13.59g | 17% |
| Saturated Fat 8.42g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 12mg | 1% |
| Potassium 206mg | 6% |
| Total Carbs 18.96g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 11.19g | 7% |
| Protein 2.74g | 4% |
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