1. Semifreddo: Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends. 2. Chill the pan in the freezer. 3. In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar, and the cinnamon until thick and pale. 4. In a large bowl, beat the egg whites until they are foamy. 5. Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks. 6. In a large bowl, beat the cream until it just holds stiff peaks. 7. Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture. 8. Pour half the mixture into the chilled pan and freeze it for 45 minutes. 9. Stir the espresso into the remaining mixture, cover, and refrigerate until needed. 10. Stir the espresso mixture and pour it over the frozen cinnamon layer, smoothing the top. 11. Cover with plastic wrap and freeze for at least 8 hours, or overnight. 12. Unmold the semifreddo onto a serving dish. 13. Sprinkle very lightly with cocoa powder. 14. Serve with mocha sauce, if desired. 15. Mocha Sauce: In a small saucepan, combine the chocolate, espresso, and butter. 16. Heat over low heat until the chocolate is almost melted. 17. Remove from heat and stir until completely smooth. 18. Stir in the Cognac. 19. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
