Tiramoussa Semifreddo – Frozen Italian Coffee Dessert

Prepare Ingredients: Gather all ingredients and have them measured and ready to go. (5 minutes)

Create the Zabaglione Base: In a stainless steel bowl, whisk together the egg yolks, instant coffee, sugar, and Marsala wine until smooth. (2 minutes)

Cook the Zabaglione: Place the bowl over a double boiler with gently simmering water. Whisk continuously until the mixture thickens enough to form ribbons that briefly hold their shape on the surface of the mixture, approximately 10 minutes. Alternatively, for a faster method (6-7 minutes), carefully set the bowl directly over medium-low heat, whisking constantly to prevent scrambling. (10 minutes)

Whip the Egg Whites: In a clean glass, metal, or ceramic bowl, beat the egg whites until foamy. Gradually add the salt and continue beating until stiff peaks form. Set aside. (5 minutes)

Whip the Cream: In a chilled glass or metal bowl, use an electric mixer to whip the heavy cream until medium-stiff peaks form. Be careful not to overwhip. (5 minutes)

Fold in the Zabaglione: Gently fold the egg yolk mixture (zabaglione) into the whipped cream using a spatula until just combined. (3 minutes)

Incorporate the Egg Whites: Gently fold in half of the beaten egg whites into the mixture until combined. Then, fold in the remaining egg whites until everything is well incorporated, being careful not to deflate the mixture. (5 minutes)

Portion and Freeze: Transfer the semifreddo mixture into small, individual serving containers (such as 4-ounce jam jars). Seal with lids. Freeze for a minimum of 4 hours, or preferably overnight. (5 minutes)

Serve: Before serving, garnish with whipped cream, shaved chocolate, or a sprinkle of cocoa powder. Enjoy! (2 minutes)