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Classic Italian dessert gets a cherry makeover! Note: Biscoff cookies are involved.
For the cherry sauce:
Place cherries, sugar and water in a medium saucepan over medium heat. Bring to a boil and cook until cherries burst and the sauce thickens. Remove from heat and cool completely.
For the cookie crust:
In a food processor, crush cookies to crumbs. Add coffee granules, both sugars and cocoa powder. Pulse for 30 seconds. Add melted butter. Pulse for about a minute. Transfer into a small bowl. Set aside.
For the semifreddo:
Line a loaf pan with a plastic wrap, making sure that the plastic hangs over both ends of the pan. That will make pulling out the finished semifreddo out easy. Spray the plastic with cooking spray.
Get out 3 bowls. In one bowl, beat egg yolks with sugar and vanilla until pale. Set aside. In a second bowl, beat cream until soft peaks form. In a third bowl, beat egg whites with salt until stiff peaks form.
Add cream mixture into the egg yolk mixture and gently fold in just a couple of times. Now, add the egg whites mixture and fold it in until everything is uniform.Do not overmix, or you will beat the air out.
Pour half of the semifreddo mixture into your lined pan. Sprinkle half of the cookie crumbs mixture over it. Top with chopped cherries. Pour the rest of your semifreddo mixture over the cherries layer. Smooth it out. Sprinkle the rest of your cookie crust over the top, pressing gently.
Cover with a plastic wrap and place in the fridge for at least 8 hours or overnight. Slice and serve with cherry sauce.
Recipe for semifreddo adapted from The Italian Dish blog.
Note: This dessert is made with raw eggs. It’s up to your consideration to make it.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!