Cappucino Semifreddo

Mandy made this at the weekend, and jolly good it was too.
2 large eggs, separated
75g unrefined caster sugar
50g 70% solids chocolate, melted and slightly cooled
1tbsp strong espresso coffee
1x284ml carton double cream
oil, for greasing
75g amaretti biscuits, crushed and soaked in 2tbsps kahlua

Beat the egg yolks until pale and creamy. Whisk in caster sugar, melted chocolate and espresso.
Whisk the egg whites until stiff and fold them into the egg-yolk mixture.
Whip the cream to 'soft swirls' and fold into the mixture.
Line a 1lb tin with clingfilm and oil it. Press the amaretti gunge into the bottom and sides of the tin. Pour the mixture in, cover with foil and freeze for 4-5 hours.

judith

Mmm. Sounds good.

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