Kahlua Semifreddo

Kahlua Semifreddo

Semi soft ice cream with a hint of coffee liqueur. Deliciously creamy but can also be made with full fat yoghurt instead.

2 eggs, separated
1 tbsp sugar (for the yolks)
1 tsp sugar (for the egg whites)
2 dl whipping cream
3 tbsp kahlua liqueur
1 tsp cocoa powder

  1. Whisk the yolks with sugar
  2. Whisk the egg whites until it forms stiff peaks, then add the sugar and whisk some more
  3. Whisk the cream until firm, add the Kahlua
  4. Combine the cream and egg yolk mix.
  5. Fold in the egg whites to the cream and egg yolk batter.
  6. Fill any mold you like (I use the small, portion sized, silicon muffin molds)
  7. Place in freezer for a few hours (more if you have a larger mold that needs to set).

Turn onto plate and serve with berries. Sprinkle some cocoa powder on top.

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