Coffee Semifreddo with ABC

This semi-frozen Italian dessert is light, airy, and requires no ice cream machine! We're giving the classic recipe a cognitive boost by using ABC Mushroom Coffee, resulting in a unique, functional, and intensely satisfying treat.

Ingredients List

ABC Mushroom Coffee Powder: 1 tablespoon (replaces instant coffee).

Tia Maria or Brandy: 1 tablespoon.

Large Eggs: 4, separated.

Golden Caster Sugar: 100g

Double Cream: 300ml pot.

Honeycomb Toblerone: 100g (approx 4oz) pack, finely chopped.

Dark Chocolate Curls: to decorate.

📝 Step-by-Step Instructions

Step 1: Prepare the Tin and Base Mixture

Prep the Tin: Lightly oil a 1-litre loaf tin and line it completely with cling film (plastic wrap), ensuring there is plenty of overhang to cover the surface later.

Make the Coffee Base: In a bowl, combine the 1 tablespoon of ABC Mushroom Coffee Powder, 1 tablespoon of Tia Maria (or brandy), 4 egg yolks, and 100g of golden caster sugar. Stir the mixture thoroughly until the mushroom coffee powder and sugar are completely dissolved.

Prepare for Whipping: Put the 4 egg whites in a large, clean bowl. Pour the 300 ml of double cream into another separate bowl.

Step 2: Whip the Egg Whites, Egg Yolks, and Cream

Tip: If you follow this order, you won't need to wash your electric whisk between stages!

Whip the Whites: Using an electric whisk, beat the egg whites until they are stiff and form glossy peaks. Set aside.

Whip the Yolks: Quickly use the whisk to beat the egg yolk and coffee mixture until it becomes thick, pale, and leaves a noticeable trail when the whisk is lifted (this is similar to the 'ribbon stage'). Set aside.

Whip the Cream: Now beat the double cream until it holds its shape and forms medium-soft peaks.

Step 3: Fold, Assemble, and Freeze

Fold the Cream: Gently fold the whipped double cream into the beaten coffee-yolk mixture using a large spatula until just combined.

Fold the Whites: Very carefully fold in the stiffly beaten egg whites in two additions. The goal is to incorporate them without deflating the air, which gives the semifreddo its light texture.

Add Toblerone: Fold the finely chopped honeycomb Toblerone through the mixture.

Fill and Cover: Tip the final mixture into the prepared loaf tin. Lightly cover the surface of the mixture with the overhanging cling film.

Freeze: Place the tin in the freezer. Once the semifreddo is completely frozen (usually after about 6 hours), overwrap the tin in aluminum foil. The semifreddo will keep well frozen for up to 6 weeks.

Step 4: Serve and Garnish

Unwrap: To serve, unwrap the aluminum foil.

Invert: Turn the loaf tin upside down onto your serving platter.

Remove Film: Carefully strip off the cling film.

Garnish: Serve the semifreddo topped with the pre-made dark chocolate curls for a beautiful and delicious finish.