• STEP 1

    Put the egg yolks, coffee and sugar in a large bowl and beat using an electric whisk until thick and fluffy.

  • STEP 2

    Beat the egg whites in a separate bowl using an electric whisk with clean beaters until light and frothy. Add the beaten whites to the yolk mix, and whisk briefly to combine.

  • STEP 3

    Pour the double cream and liqueur into a bowl, and whisk to soft peaks. Gradually pour the egg mixture into the whipped cream, folding in with a large metal spoon until everything is evenly combined.

  • STEP 4

    Oil a 2-litre bundt tin and pour in the semifreddo mixture, then tap on a surface so it’s evenly filled. Freeze overnight, or for up to a month.

  • STEP 5

    To serve, dip the tin in a bowl of hot water for 20 seconds to loosen. Turn the semifreddo out onto a plate and remove the tin.

  • STEP 6

    Pour the melted chocolate over the top of the semifreddo, letting it drip down the sides. Leave to defrost for 5 mins, slice and serve. Layer leftovers between pieces of baking parchment and freeze in an airtight container for up to a week.

Recipe tip

Put your serving plate in the freezer 10 mins before turning out the dessert – this will prevent the semifreddo from melting too quickly on it.

Goes well with


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