Semifreddo With Espresso Sauce

Cut the vanilla pod in half lengthwise with a sharp knife and scrape out the marrow. Beat the whipped cream with the vanilla juice and 5 tbsp sugar. Stir the mascarpone loose in a large bowl. Add 100 g of chocolate, crumble the long fingers over the bowl and carefully fold the stiffly whipped vanilla cream through the mascarpone mixture. Try to keep it as light as possible. Cover the mold with cling film. Let the foil hang over the edge. Spoon the mascarpone mixture in and let the semifreddo stiffen in the freezer for 2 hours.

Remove the semifreddo from the mold using the cling film. Stir the rest of the sugar through the hot coffee. Cut the semifreddo into pieces, divide it over 8 plates and sprinkle the rest of the chocolate over it. Pour the hot coffee over the table, so that the dessert starts to melt.