Ingredients
- 140 g of powdered sugar
- 3 egg whites
- 40 cl of very cold liquid cream with 30% mg
- 20 cl of espresso coffee
- 200 g of baking chocolate (including 50 g for the shavings)
Preparation
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In a saucepan, melt the sugar in 5 cl of water then cook it until it reaches 118°C.
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Pour the whites into a salad bowl. Start whipping them into soft peaks with an electric mixer. Pour in the syrup little by little, whisking constantly. Continue beating until the whites are firm and cooled.
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Whip the cream using an electric mixer, then add the Italian meringue in three batches, mixing delicately using a Maryse. Then add 10 cl of cold espresso.
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Make chocolate shavings with a vegetable peeler or a knife, then add them to your preparation. Pour into a metal or silicone mold and leave to set in the freezer for 1 night. The next day, unmold the semifreddo.
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Make the accompanying chocolate-coffee sauce by melting the remaining chocolate cut into pieces in 10 cl of espresso.
