Coffee & Irish cream semifreddo wreath
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight freezing
- More effort
- Serves 14 - 16
Skip to ingredients
Showing items 1 to 3 of 6
- 6 eggsseparated
- 6 tbsp instant coffeegranules, mixed with 2 tbsp boiling water
- 200g light brown soft sugar
- 600ml double cream
- 100ml Irish cream liqueur
- vegetable oilfor the tin
- 100ml dark chocolatemelted
Nutrition: Per serving (16)
- kcal314
- fat25g
- saturates15g
- carbs16g
- sugars15g
- fibre1g
- protein4g
- salt0.1g
Method
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.
