Chocolate Meringue Semifreddo

Posted 2013-07-20 by Sandra Lawson ⇒ follow

A semifreddo is literally a half-frozen dessert and often a little more sophisticated than ice cream. This one is perfect for adults and children alike. I prefer to make my own meringues, but I won't tell on you if you use shop bought ones.

Preparation Time: 30 minutes
Cooking Time: Between one hour and a half and three hours, plus freezing time
Makes: 8-10 servings

Ingredients
For the meringues
2 large egg whites
100g caster sugar
1 tbsp strong espresso, or instant coffee dissolved in 1 tablespoon of boiling water (optional)
1 tbsp sifted cocoa powder (optional)

For the semifreddo
6 meringues
150g dark chocolate, broken into pieces
3 large eggs
75g caster sugar
225ml double cream
Raspberries to serve

Method

Pre-heat the oven to 100°C and line a baking sheet with baking parchment.

Beat the egg whites for a few minutes until they form thick peaks when the beaters are lifted.

Continue to beat whilst gradually adding the caster sugar tablespoon by tablespoon until you have a thick, glossy mixture.

If you wish to flavour the meringues, either fold in the coffee or cocoa powder. For a bit of variety you can divide the mixture into two and make three coffee-flavoured and three chocolate-flavoured meringues.

Spoon the meringue mixture onto the prepared baking sheet (this quantity makes six). Bake in the oven for 3 hours if you like them crispy, or 90 minutes if you prefer them squidgy in the middle.

When they are cooked, leave them to cool on a wire rack.

Line a 1kg loaf tin with clingfilm, making sure there is plenty to overlap the sides.

Put the broken chocolate in a basin over a saucepan of simmering water.

Leave until melted, then put aside to cool a little.

Whisk the eggs and sugar in a large bowl until you have a pale creamy mixture that has quadrupled in volume. When you lift the beaters they should leave a trail.