Coffee semifreddo

Name: coffee semifreddo
Cook time: 40 min
Total time: 280 min
Yield: 8
Cuisine: Italian
Ingredients: 150 g granulated sugar; 4 el tap water; 95 g unroasted almonds; 100 g White chocolate; 100 g dark chocolate 72%; 4 stick espresso powder; 2 el water hot; 250 ml fresh cream; 4 el powdered sugar; 250 g mascarpone

Italian dessert of mascarpone, whipped cream, white and dark chocolate, caramel and almonds.

Ingredients

Kitchen Stuff

1 baking paper
1 cake mold (1 liter)

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! .