Semifreddo al tiramisu

NZ Herald 10/9/2004

Julie Le Clerc

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Serves 6

Tiramisu, a famous Venetian pudding, is essentially an Italian-style trifle. This innovative version differs from the classic in that it is partially frozen (semi-freddo translates as half-frozen). It is adapted from a recipe by Clare Ferguson, author of Mediterraneo.

Ingredients

6 tbsp	Marsala
4	Eggs, yolks
¼ cup	Vanilla sugar, see tips below
125 g	Mascarpone, or use cream cheese
75 ml	Cream, whipped and chilled
½ cup	Espresso coffee
2 tbsp	Amaretto
16	Savoiardi biscuits
1 tbsp	Cocoa powder
1 tbsp	Icing sugar, mixed with the cocoa powder

Directions

Line a 1-litre capacity loaf tin with foil with the ends hanging over the sides of the tin.
Place the marsala, egg yolks and sugar in a heatproof bowl set over a saucepan of boiling water and whisk with an electric mixer until pale and frothy.
Cool the frothy mixture over a bowl of iced water, still whisking constantly. Gradually beat in the mascarpone. Fold in the whipped cream. Set aside.
Combine coffee and amaretto liqueur in a bowl. Quickly dip 8 biscuits into the coffee-liqueur mix.
Layer in base of prepared tin. Smooth in creamy mixture. Top with the last 8 dipped biscuits.
Fold the foil overhang over the top to enclose. Freeze for 8 hours - the mixture will be semi-frozen. Unfold and serve cut in slices dusted with the cocoa and icing sugar mixture.

TIPS:Ferguson advises investing in some authentic Italian marsala, as it distinguishes this dish. If savoiardi biscuits (Italian sponge fingers) are unavailable, strips of day-old trifle sponge are a good alternative. To make vanilla sugar, store one or two split vanilla pods in a container of white or caster sugar. With time the sugar will become infused with vanilla.

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