Coffee & Irish cream semifreddo wreath
- Liberty Mendez
Save recipe
Serves 14 - 16
More effort
Prep: 30 mins
Cook: 2 mins
plus overnight freezing
A star rating of 4.8 out of 5.7 ratingsRate
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Make this frozen dessert up to two days ahead of serving so you can spend more time with your guests. It’s sure to impress at a Christmas gathering
Freezable
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
6 eggs
separated
-
6 tbsp instant coffee
granules, mixed with 2 tbsp boiling water
-
200g light brown soft sugar
-
600ml double cream
-
100ml Irish cream liqueur
-
vegetable oil
for the tin
-
100ml dark chocolate
melted
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Nutrition: Per serving (16)
- kcal314
- fat25g
- saturates15g
- carbs16g
- sugars15g
- fibre1g
- protein4g
- salt0.1g
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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.
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.
Recipe from Good Food magazine, December 2023
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A star rating of 4.8 out of 5.7 ratings
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