Semifreddo with espressosauce
In Italian, Semifreddo means: “half cold” so you can serve this dessert in every season and it goes with every menu or is that just my opinion? You may wake me up for a semifreddo but that’s almost for every dessert that I know. This is not a very sweet dessert and has -because of the dark chocolate- a bit of a bite.
1 vanilla stick (or a 1.5 g sachet or vanilla concentrate)
500 ml cream
5 tbsp sugar
250 g mascarpone
150 g dark chocolate, coarsely chopped ( I buy a bit more to decorate)
8 sponge fingers
200 ml hot strong coffee/espresso
Whip the cream with the vanilla and 5 spoons of sugar till its stiff.
Stir the mascarpone in a big bowl till it’s soft and add the coarsely chopped chocolate and the crumbled sponge fingers (I use a bit more than 8)
Whisk in the whipped cream and keep it light and fluffy
Fold cling wrap in a cake form and leave enough to fold over and cover later.
Put the mixture in the cake form, cover up with the cling wrap and put the semifreddo in the freezer for a minimum of 2 hours.
Remove the semifreddo with the help of the wrap.
Put a slice of semifreddo on a plate, sprinkle with some chocolate and pour over a bit of coffee so the dessert starts to melt a bit.
Tips from the Winelands, Western Cape