INGREDIENTS

INSTRUCTIONS

ACCOMPANIMENT
*if egg safety is a problem in your area, substitute 4 teaspoons dried egg
whites (such as Just Whites, available at some supermarkets and by mail
order from New York Cake & Baking Distributors, tel. 800-942-2539),
reconstituted by stirring 1/4 cup warm water into them as package
instructions indicate
In a large metal bowl combine yolks, 2 tablespoons sugar, Kahlua and
espresso. Set bowl over a pan of simmering water and with a hand-held
electric mixer beat yolk mixture, moving beaters around pan, until mixture
triples in volume and (with motor off) falls in thick ribbons from lifted
beaters, about 5 minutes. Set bowl in a larger bowl of ice and cold water
and cool mixture, stirring gently with a rubber spatula.
In a chilled bowl with cleaned beaters beat cream until it just holds stiff
peaks and chill while beating egg whites.
In a bowl with cleaned beaters beat whites until they just hold soft peaks.
Add remaining 2 tablespoons sugar and beat until meringue just holds stiff
peaks.
Fold cream into yolk mixture and fold in meringue gently but thoroughly.
Spoon mixture into six 1/3-cup espresso cups, mounding slightly. Freeze
mixture, uncovered, until firm, about 3 hours. Desserts keep in freezer,
loosely covered with plastic wrap once hardened, up to 3 days. Dust
semifreddo with cocoa powder and serve cups on saucers with doughnuts.
Yield: 6 servings
Notes: Recipe courtesy of Gourmet Magazine and Boba Restaurant, Toronto,
Canada
Recipe by: Cooking Live Show #CL9072
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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