Toblerone and coffee semifreddo

I have recently discovered the joys of the semifreddo.

A good friend is an absolute wiz at making it. Her chocolate versions are heavenly.

My first effort was a lime, coconut and mango version I made for a family bbq a year ago. It was so luscious and summery. The flavours took me straight to the beach, cocktail in hand! I will post that recipe at some point later on.

A friend recently gave me two bars of Toblerone chocolate that she didn't want (yes, she's a little bonkers!) so I came up with this recipe to use them up. The coffee and the chocolate was a yummy flavour combination with the creamy semifreddo. I did use decaffeinated coffee powder, as I didn't want the children to be bouncing off the walls after eating this!

This was a beautiful dessert, served on a cold and rainy night. I highly recommend giving this a try, for a dinner party or just for something special for the family.

This semifreddo will also keep in the freezer in a air-tight container for a month after you make it.

What you'll need

Serves 6 to 8 people

1 tbs instant coffee powder (I used decaf coffee powder, as I was serving this to children)
4 large eggs, separated
100g caster sugar
300ml thickened cream
100g Toblerone chocolate, finely chopped plus extra to serve
Fresh berries to serve

What to do

Grease a 1 Litre loaf tin and line it with plastic wrap, leaving lots of plastic overhanging the edge.

In a bowl, place the coffee powder, egg yolks and sugar. Add a teaspoon of warm tap water and stir to combine. 

In a bowl, place the egg whites. In a separate bowl, place the cream.

Using electric beaters, first beat the egg whites until stiff. Then beat the egg yolk coffee mixture until it is thick and creamy. Finally beat the cream until soft peaks form. **If you beat the ingredients in this order, you will not need to wash the beaters in between.

Fold the cream into the coffee mixture, then fold through the whipped egg whites. Finally mix through the chopped Toblerone chocolate then pour the mixture into the prepared loaf tin.

Use the overhanging plastic wrap, gently cover the top of the mixture and place into the freezer to freeze. Freeze for at least six to eight hours to ensure it is solid. 

To serve, remove from the freezer, then turn out onto a platter, gently pulling away the plastic wrap as you go. You can serve the whole semifreddo to the table on a platter or cut individual slices and decorate with berries and chopped Toblerone chocolate.