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Skinnylittlecook
Coffee semifreddo
Italian dessert of mascarpone, whipped cream, white and dark chocolate, caramel and almonds.
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Ingredients
Directions
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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.
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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.
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Cut the white and dark chocolate coarsely.
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Dissolve the espresso powder in the hot water. Beat the whipped cream with the icing sugar until stiff and fold in the mascarpone.
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Divide the cream mixture over 2 bowls. Add the espresso and half of the white chocolate to the one bowl.
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Add half of the almond caramel and half of the dark chocolate to the other bowl.
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Create both mixtures alternately in the cake tin. Cover with foil. Leave to set in the freezer for 4 hours.
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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! .
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Nutrition
540Calories
Sodium3% DV65mg
Fat62% DV40g
Protein14% DV7g
Carbs12% DV37g
Fiber8% DV2g
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