Coffee semifreddo

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! .