| Level: | Intermediate |
| Total: | 8 hr 25 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 5 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray
- 8 ounces purchased amaretti cookies (about 23 cookies)
- 3 tablespoons unsalted butter, melted
- 3/4 cup sugar
- 8 large egg yolks
- 1/3 cup brewed espresso
- 2 tablespoons dry Marsala wine
- Pinch salt
- 1 cup whipping cream
Instructions
- Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Finely grind the cookies in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.
- Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the custard over another bowl of ice to cool completely.
- Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.
- Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 331 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 0 g |
| Sugar | 23 g |
| Protein | 4 g |
| Cholesterol | 229 mg |
| Sodium | 98 mg |
Reviews
Excellent and easy
I had trouble with this one, but in reading the reviews I see that others did not. I had to trash the first batch of egg custard because it didn’t thicken. The second I had to cook for over 30 minutes and then (no surprise I guess) it was too thick. But I went ahead with it and it was okay — the texture probably not quite right but the flavors fine.
I did not like th amaretti cookies and would use chocolate if I attempted this again.
On the plus side, a nice cold summer dessert. But labor-intensive.
I did not like th amaretti cookies and would use chocolate if I attempted this again.
On the plus side, a nice cold summer dessert. But labor-intensive.
Chocolate was listed as one of the ingredients in this semifreddo on the listing page of semifreddo recipes but it was not in the Giada recipe for mocha semifreddo. Going to try it and add chocolate. Could this be an error?
Laura
I tried this recipe with my mom I loved it! Instead of butter we used a melted margerine. I loved it! The ammeretti cookies were okay but I liked it better without them! But other than that a fantastic recipe! 10000000000/5!!!!!!!
I have made this twice now and the flavor is amazing, but mine won’t freeze like Giada’s did on T.V. I am not sure what I am doing wrong… as soon as I flip it over out of the pan, it starts to turn very liquidy at the bottom. Has anyone else had this problem?
do you have to use wine or is there there something else because i’m not old enough to anything with wine in it
Great dessert!!! I actually used McDonalds Mocha for my espresso and it was a big hit with my guest after dinner. Thanks for the recipe.
I rediscovered this on a hot late-spring day this weekend, after making it once last year and remembering I loved it, but I’ve tried to use restraint because it is a rich dessert. Like others, I can never find amaretto cookies without making an extra long trip to the specialty food store, so I used Peppridge Farm Chocolate Chessmen cookies, which compliments the coffee flavor so well that I don’t even think I’ll bother to try the amaretto cookies when I make it the next time…(that might solve the “mocha” controversy too). It’s very simple to make; and although I thought I might have messed it up because after letting the custard chill over ice for awhile after cooking the egg mixture, it had sort of separated with the foam on top and liquid underneath. I decided to go ahead and make it anyway, just stirred the egg mixture together again and folded the whipped cream into it, and it came out perfect! Probably my favorite summer dessert. I really love your show, Giada!!
If you enjoy the flavor of coffee, you will love this as much as I did. The cookies also add a nice touch. YUM! I have made it twice and both times, it has been a huge success! Thanks Giada!
For all you folks that are so hung up on the term “mocha” here’s the exact definition (maybe you’ll be able to sleep tonight)
Mocha is famous for being the major marketplace for coffee from the 15th century until the 17th century. Even after other sources of coffee were found, Mocha (also called Sanani (meaning from Sana’a) or Mocha Sanani) beans continued to be prized for their relatively chocolaty flavor?and remain so even today.
How bout we all just enjoy the results instead of all the minor details…..