Semifreddo al tiramisu
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.
|¼ cup||Vanilla sugar, see tips below|
|125 g||Mascarpone, or use cream cheese|
|75 ml||Cream, whipped and chilled|
|½ cup||Espresso coffee|
|1 tbsp||Cocoa powder|
|1 tbsp||Icing sugar, mixed with the cocoa powder|
- 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.