This is a recipe I developed for a class I wrote when I worked at NYC's Institute of Culinary Education. The goal was making Italian for two people easy for any night without resorting to Spaghetti. I love taking desserts, the flavor combinations I'm familiar with, and turning them into something different. This is like an Italian version of a hot fudge sundae. —KayJay
For the semifreddo
large eggs, separated
For the chocolate espresso sauce
instant espresso powder
half and half
Ladyfingers for garnish
In This Recipe
In the bowl of an electric mixer fitted with the whisk attachment beat together yolks and sugar until mixture turns pale and ribbons are formed by the whisk beating. Stop and scrape the bolw to make sure all the sugar is incorporated. If not, beat more. Add mascarpone and vanilla and beat a few minutes more. Set aside.
In a clean bowl, beat eggs whites until they hold stiff peaks, being careful not to overbeat. With a rubber spatula, fold in a bit of the egg white into the yolk mixture to lighten. Fold in the remaining egg whites until just combined.
Gently pour into a clean pint container and freeze until set (only a few hours)
To make the sauce, heat water in a saucepan and stir in espresso powder to dissolve. Stir in the cocoa, chocolate, and 1/3 cup sugar with a whisk; continue stirring over low heat until the chocolate is melted.. Add the half-and-half, and continue stirring until the sauce is the consistency of a thin cream. Remove from the heat and add the vanilla and marsala (optional).
In a bowl, scoop out semifreddo, top with sauce, and garnish with ladyfingers.