A spectacular and creamy cold dessert that is an exciting finale to your meal.
This Italian semifreddo can be made few weeks in advance making it perfect for entertaining.
Keeps frozen for 3 weeks. No need for ice-cream maker.
600ml double cream
150g caster sugar
50g coca powder, sifted
4 eggs, separated
3 tbsp flavoured liqueur, ie Frangelico, Tia Maria
3 tbsp icing sugar
150ml Vino cotto, extra
80g roasted hazelnut, skin removed and nuts roughly chopped
2 cups dark cherries, stoned and cut in half (or use canned or frozen cherries), extra
White chocolate shavings, decorate
Grease a 23cm x 8 cm x 8cm loaf pan and line with baking paper allowing sides to overhang.
Prepare chocolate custard
Pour 200ml of cream in a small saucepan and bring just to the boil.
In a heatproof bowl, whisk the caster sugar, cocoa powder and egg yolks.
Pour the hot cream over egg mixture, whisking continuously until combined.
Pour mixture back into saucepan and cook over a low heat and whisk continuously until it thickens (3 – 4 minutes) or coats the back of a spoon. Do not let it come to a boil.
Remove from heat and place over a bowl of iced water to cool. Cover the surface with plastic wrap to prevent it from drying and allow to cool for 40minutes.
In a dry bowl, whip egg whites until stiff peaks form. Set aside.
In a separate bowl, whip the remaining cream until soft peaks form. Add in the liqueur and icing sugar and continue to whip.
Gently fold the cooled chocolate custard into the whipped cream and then lightly fold in the egg whites.
Gently fold in the cherries and hazelnuts.
Then gently add in the Vino Cotto so that there are swirls in the mixture.
Pour into lined tin and cover with plastic wrap. Freeze until firm (6 hours or overnight).
To serve, remove the semifreddo out of the freezer and set aside for a few minutes.
Turn the dessert out onto a serving platter. Use a warm knife to smooth the semifreddo. Decorate with the extra cherries and chocolate shavings and drizzle some extra Vino Cotto. Serve immediately.