MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coffee-Raspberry Zabaglione Semifreddo
Categories: Puddings, Citrus, Fruits, Dairy, Cookies
Yield: 16 Servings

1 c Sugar
1 c Water
2 tb Lemon juice
3 c Fresh raspberries
2 tb Orange juice
1 Recipe Classic Zabaglione
1 c Whipping cream
2 ts Instant espresso coffee
- powder
+=OR=+
1 tb Kahlua or other coffee
- liqueur
1 1/3 c Coarse crushed amaretti or
- amarettini
1 tb Miniature semisweet
- chocolate pieces or shaved
- bittersweet chocolate(opt)

For raspberry sorbet, in a medium saucepan combine sugar
and the water; heat and stir over medium heat just until
simmering, stirring to dissolve sugar. Remove from heat;
stir in lemon juice. Transfer to a medium bowl; cover and
chill completely.

Place raspberries and orange juice in a food processor.
Cover and process until smooth. Press mixture through a
fine-mesh sieve; discard seeds. Stir raspberry puree into
chilled lemon juice mixture.

Pour raspberry mixture into a 2-quart square baking dish.
Cover; freeze about 4 hours or until firm. Break up
mixture with a fork; place in a food processor, half at a
time if necessary. Cover and process for 30 to 60 seconds
or until smooth. Spoon back into the same dish. Cover and
freeze for 6 to 8 hours or until firm.

For zabaglione fillings, divide Classic Zabaglione in
half; chill one half until needed in Step 7. In a small
bowl beat 1/2 cup of the whipping cream with an electric
mixer on medium to high speed until soft peaks form (tips
curl). Fold whipped cream into the remaining half of the
Classic Zabaglione until combined. Fold in espresso
powder (powder will not totally dissolve)

Line a 9" springform pan with waxed paper or plastic
wrap; sprinkle evenly with 1/3 cup of the crushed
amaretti. Spoon the coffee-zabaglione mixture into the
prepared pan, evenly smoothing the top. Sprinkle with
another 1/3 cup of the amaretti. Cover and freeze for 1
hour.

Using a spoon, break up raspberry sorbet and place in
food processor, half at a time if necessary. Cover and
process until smooth. Spoon sorbet over the
coffee-zabaglione layer, evenly smoothing the top.
Sprinkle with another 1/3 cup of the amaretti. Cover and
freeze for 1 hour.

In a small bowl beat the remaining 1/2 cup whipping cream
until soft peaks form (tips curl); fold into the chilled
reserved zabaglione. Spoon over the raspberry sorbet
layer, evenly smoothing the top. Sprinkle with the
remaining 1/3 cup amaretti. If desired, sprinkle with
chocolate pieces. Cover and freeze for 24 hours.

Remove sides of pan; carefully remove waxed paper or
plastic wrap. Place semifreddo on a chilled serving
platter. Let stand at room temperature for 10 minutes
before slicing and serving.

Makes: 16 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

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