Make this frozen dessert up to two days ahead of serving so you can spend more time with your guests. It’s sure to impress at a Christmas gathering

Serves 14-16
 Gluten Free  Vegetarian 

Ingredients

6 eggs, separated
6 tbsp instant coffee granules, mixed with 2 tbsp boiling water
200g light brown soft sugar
600ml double cream
100ml Irish cream liqueur
vegetable oil, for the tin
100ml dark chocolate, melted

Method

STEP 1
Put the egg yolks, coffee and sugar in a large bowl and beat using an electric whisk until thick and fluffy.

STEP 2
Beat the egg whites in a separate bowl using an electric whisk with clean beaters until light and frothy. Add the beaten whites to the yolk mix, and whisk briefly to combine.

STEP 3
Pour the double cream and liqueur into a bowl, and whisk to soft peaks. Gradually pour the egg mixture into the whipped cream, folding in with a large metal spoon until everything is evenly combined.

STEP 4
Oil a 2-litre bundt tin and pour in the semifreddo mixture, then tap on a surface so it’s evenly filled. Freeze overnight, or for up to a month.

STEP 5
To serve, dip the tin in a bowl of hot water for 20 seconds to loosen. Turn the semifreddo out onto a plate and remove the tin.

STEP 6
Pour the melted chocolate over the top of the semifreddo, letting it drip down the sides. Leave to defrost for 5 mins, slice and serve. Layer leftovers between pieces of baking parchment and freeze in an airtight container for up to a week.