Coffee semifreddo with chocolate biscuits
- 1dl Alce Nero coffee
- 250g fresh cream
- 80g Alce Nero light brown cane sugar
- 3 eggs
- A pinch of cinnamon
- 8 Alce Nero chocolate biscuits
Separate the egg yolks from the egg whites. Whip the egg yolks with the sugar until you get a full, fluffy mixture. Slowly pour the hot coffee in, stirring it gently. In the meantime, beat the egg whites until stiff (although not overly stiff) and whip the cream until peaks form. Add the egg whites first, then use a spatula to add the cream, without letting it collapse. Use a mixer to coarsely blend the biscuits with the cinnamon and lay them out on the bottom of a rectangular silicon mould. Pour the coffee mixture over the top of the biscuits and make the surface level, then cover with a sheet of baking paper and put the semifreddo in the freezer for around 6 hours.
Once ready, turn the semifreddo upside down on a rectangular plate and serve it cut into thick slices with swirls of cream.