Valentine's Day Dessert

Coffee Meringue Semifreddo

A truly indulgent and grown up treat this requires a little preparation time but none of the steps are complicated. I have made my own coffee meringues but you could substitute these for plain shop bought if you are in a rush. 

The joy of this recipe is it does not require an ice cream machine, just time in the freezer. Make a day ahead and remove an half an hour before required, it’s a perfect end to a romantic Valentine’s Day meal. I have served this two ways, for a dinner for two in cute cappuccino cups but if you are making this for family or friends, double up the ingredients for the semi-freddo and use a 1 litre container (I used a loaf tin lined with clingfilm).

It does contain raw eggs so usual rules apply.

For the meringues

2 egg whites
1 small cup of strong espresso, cooled
100g caster sugar

• Heat the oven to 140 degrees. In a clean bowl beat the egg whites until stiff and gradually add the sugar until the mixture holds stiff peaks. Slowly add the cooled espresso, the mix will slacken slightly.
• Place large spoonfuls of the mixture on a piece of baking parchment over a baking tray. This mixture will make about 8 meringues. Cook for 35 minutes, turn off the oven and leave to cool completely before removing the meringues.

For the semifreddo

2 eggs, separated
50g caster sugar
250ml double cream
2 tbsp kahlua, or other coffee liqueur
1/2 tsp vanilla bean paste or seeds from 1/2 vanilla pod
1 small cup espresso coffee, cooled
few chunks of good quality dark chocolate to decorate. I used Green & Blacks Espresso 70% cocoa solids
A lot of bowls and a hand mixer, or the arm strength to whisk.

• Whisk the egg yolks with the sugar until pale and thick. Set aside.
• In another bowl, whisk the egg whites until firm, gently fold the egg whites into the egg yolk and sugar mix.
• Whisk the double cream until thickened. Add the Kahlua and the espresso coffee and fold in gently until combined. Fold in vanilla seeds until well mixed.
• Crumble the meringues into the mixture and fold in gently.
• If you use coffee cups pour in the mixture until nearly full, cover with clingfilm and freeze until needed, at least 4 hours.
• If you are making a larger size, line a container with clingfilm and pour in the mixture. Cover with clingfilm and place in the freezer until needed, this size will probably be best frozen overnight.
• Remove from the freezer about 30 minutes before serving. Grate chocolate over the top of the coffee cups and serve.
• For the larger size, turn out onto a plate and decorate with grated chocolate.