This dessert is inspired by coffee: today is a wonderful, warm day and it’s perfect for a long open-air walk...and after that? A semifreddo coffee break!
This pasteurizes them. It is an ideal base for semifreddos, gelato and much more. It does not become stiff so you can prepare it in advance.
In a pan mix sugar, water and lemon. Then simmer at 121°C. Start whisking the egg whites and in the meantime drizzle in the syrup.
Take care with it. You don’t want the syrup to enter into contact with the whisk, otherwise you’ll get burnt by boiling liquid!
When the mixture is clear and shiny set it aside (for those who don’t have a thermometer, drizzle the syrup from a spoon and when the liquid looks caramelized it’s ready).
Whisk the cream in another bowl and incorporate coffee. At this point, gently add the meringue to the whipped cream mixing from the bottom to the top.
Fill your cups with the resulting semifreddo. I also put some amaretto crumbs in the middle, then topped with some more semifreddo and left them in the fridge before serving them and garnishing them to taste.
If you decide to use a cake pan, then you need to line it with film and leave it in the freezer for at least 5 hours.
Source: Federica in cucina