THE KNOCKOUT DESSERT

Preparation: 30 minutes Freezing time: 5-6 hours or overnight

INGREDIENTS

8 large free-range egg yolks Juice of 1 lemon Sprinkle of sea salt flakes 250ml of espresso 180g caster sugar 420ml mascarpone 120ml Kahula 500ml double cream Sprinkle of sea salt flakes For the sauce: 250ml double cream 200g dark chocolate

INSTRUCTIONS

Whisk the egg yolks, lemon juice and sea salt until it turns into a light foam.

Combine the espresso and caster sugar, place over a medium heat and cook until it reduces to a syrup-like consistency.

Next, slowly add the espresso to the egg mixture, whisking all the time, then continue to beat until you have a glossy and more robust mixture. It should also double in volume.

Beat together the mascarpone and Kahula for around 4 minutes on a medium speed. Then stir into your egg and espresso mixture until thoroughly combined.

Whisk the double cream until it starts to hold its shape, then gently fold this into the egg, espresso and mascarpone mixture.

Pour into a bowl, loaf or cake tin and freeze overnight until solid ( for at least 5-6 hours).

Before serving, place the double cream in a small saucepan over a medium heat. When almost boiling remove from the heat and add in the chunks of dark chocolate and stir until you have a smooth chocolate sauce. Allow to cool.

When the sauce is almost cool turn out the semifreddo, placing it on a serving platter. Pour the chocolate sauce over it and allow it to set – place it back in the freezer to speed this up.

Serve alongside a fresh espresso or serve affogato style, with hot espresso poured over.