Semifreddo with coffee and toffee almonds

Forget buying gelato! This creamy Italian dessert is like a frozen mousse or fluffy icecream, but with espresso and liqueur it’s not one for the kids!

Pilaf rice is cooked in stock using the oven, giving it a distinct taste and texture

Preparation time 15 mins plus 30 mins soaking and 6 hours freezing Cooking time 5 mins

Serves 8

120ml strong espresso coffee

2 Tbsp almond liqueur,

plus extra to serve

12 savoiardi biscuits (see Cook’s tip) 6 free-range egg yolks

1 tsp vanilla extract

180ml milk

250g caster sugar

900ml thickened cream,

lightly whipped

½ cup toffee almonds, crushed,

plus extra to serve Chocolate-coated coffee

beans, to serve

STEP 1 Mix coffee and liqueur in a small jug. Lay biscuits in a shallow dish and pour coffee mixture over the top. Set aside to soak for 30 minutes.

STEP 2 Grease a 1.5L loaf tin or terrine, then line base and sides with a double layer of foil, ensuring foil overhangs the edges.

STEP 3 Beat egg yolks and vanilla in the bowl of an electric mixer with whisk attachment until pale.

STEP 4 Put milk and sugar in a medium saucepan over low-medium heat, bring to a simmer, then cook for 1 minute.

STEP 5 Pour warm milk mixture into egg mixture in a steady stream, and beat on low until mixture has cooled to room temperature. STEP 6 Using a wooden spoon, fold in whipped cream and stir well. STEP 7 Fold milk mixture into soaked biscuits along with crushed toffee almonds, allowing natural lumps to occur. Pour into tin and smooth surface. Cover with foil and freeze for 6 hours.

STEP 8 Remove semifreddo from tin and serve drizzled with a little extra liqueur, extra toffee almonds and a scatter of coffee beans over the top.

Semifreddo with coffee and toffee almonds