Coffee semifreddo, chocolate-coffee sauce


  • 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)


  1. In a saucepan, melt the sugar in 5 cl of water then cook it until it reaches 118°C.

  2. 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.

  3. 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.

  4. 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.

  5. Make the accompanying chocolate-coffee sauce by melting the remaining chocolate cut into pieces in 10 cl of espresso.

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