Filter
Reset
Sort ByRelevance
Skinnylittlecook
Coffee semifreddo
Italian dessert of mascarpone, whipped cream, white and dark chocolate, caramel and almonds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the sugar to the boil with the tap water on low heat. Cool in 10 minutes until golden brown caramel. Remove immediately from the heat and add the almonds.
-
Pour the caramel on the baking paper, let it harden and chop roughly. Line the cake mold with cling film so that the foil hangs over the edge.
-
Cut the white and dark chocolate coarsely.
-
Dissolve the espresso powder in the hot water. Beat the whipped cream with the icing sugar until stiff and fold in the mascarpone.
-
Divide the cream mixture over 2 bowls. Add the espresso and half of the white chocolate to the one bowl.
-
Add half of the almond caramel and half of the dark chocolate to the other bowl.
-
Create both mixtures alternately in the cake tin. Cover with foil. Leave to set in the freezer for 4 hours.
-
Put the semifreddo on a board and remove the foil. Cut into slices and garnish with the rest of the almond caramel and chocolate. Yummy! .
Blogs that might be interesting
-
215 minDessertextra bitter chocolate, macaroons, butter or margarine, sugar, eggs (medium size), self-raising flour, salt, cream cheese natural, Raspberry Jam, whipped cream, butter to grease,chocolate bomb
-
10 minDessertsunflower seeds, pumpkin seeds, unsalted mixed nuts, oatmeal, coconut grater, cinnamon powder, honey, , strawberry, strawberry, cottage cheese,cottage cheese flip with strawberries and granola
-
45 minDessertextra pure chocolate, butter, sugar, vanilla sugar, cocoa, flour, egg, blackberry, blueberry,summer fruit brownies
-
30 minDessertegg, fine sugar, whipped cream, vanilla sugar, cinnamon powder, pecans,semifreddo with pecans and cinnamon
Nutrition
540Calories
Sodium3% DV65mg
Fat62% DV40g
Protein14% DV7g
Carbs12% DV37g
Fiber8% DV2g
Loved it