Italians aren’t just masters at pastas and pizza, they’re also geniuses when it comes to frozen desserts. This is one of my all-time favourite recipes. I’ve tried to “South Africanize” it and have put a twist on it by using Amarula and honeycomb but you can still make it without using alcohol.
“Semifreddo” means ‘half-cold’ and is a kind of ice-cream cake. Traditionally its made in a tub and served as a log on a plate, I’ve played with the “coffee” aspect and serve it in cups or miniature jam jars like in the picture. It has the texture of a frozen mousse or Italian ice-cream and everyone I’ve made it for has loved it. Hope you do too.
1 tbsp instant coffee
3 tbsp Amarula cream (or a cream liqueur)
4 large eggs , separated
100g golden caster sugar
300ml double or thick cream
100g pack honeycomb Toblerone or Crunchie, finely chopped
– Get the tea-cups or small jam jars ready in advance
– Put the coffee, Amarula, egg yolks and sugar in a bowl and stir to dissolve the coffee. If the coffee doesn’t dissolve, warm up the mixture for a few seconds in the microwave.
– Put the egg whites in a large bowl and beat until stiff.
– Pour the cream in another bowl and whisk until stiff.
– Quickly beat the egg yolk mixture until thick and leaving a trail.
– Fold the cream into the coffee mixture, then carefully fold in the whites.
– Fold through the Toblerone or Crunchie bits and scoop into each cup or jar.
– Lightly cover the surface of each container with cling film.
– When frozen, overwrap in foil and store in the freezer. Will keep for up to 6 weeks.