Mario's Semifreddo Ice-Cream (Mifreddo Alla Mario) |
Course : Ice Cream
Serves: 8 |
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Ingredients:
6 large eggs |
8 ounces mascarpone-type cream cheese |
6 ounces cream |
7 ounces sugar |
8 ounces savory biscuits |
1/4 cup cognac |
5 cups espresso coffee |
1/4 cup bitter liqueur |
3 1/2 ounces fondant chocolate -- grated |
1/4 cup marsala |
1/2 ounce vanilla |
1 ounce cocoa |
2 ounces almonds. |
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Preparation / Directions:
Prepare the zabaione as follows: in a bowl put two egg yolks with 2 tablespoons sugar and the marsala. Place in a large receptacle filled with water and place on flame. Beat until well blended. In the meantime, beat the whipping cream. The remaining egg yolks should be mixed with the remaining sugar. Beat the egg whites until stiff and add to the egg yolks and sugar and add the whipped blended egg yolks (the zabaione). Separately mix the coffee with the cognac and 1 oz. of sugar. Wet the savory biscuits with the coffee and line the bottom of a pan with the biscuits. Cover with a layer of the cream. Repeat once. Put in the refrigerator for approximately 60 minutes. Sprinkle with the cocoa and finely chopped almonds and serve
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Nutritional Information:
240 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 31g Carbohydrate; 159mg Cholesterol; 71mg Sodium |
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