Ingredients
| FOR THE BASE | |
| 1 x 200g packet savoiardi biscuits | |
| 200ml strong black coffee | |
| FOR THE FILLING | |
| 1kg mascarpone | |
| 1 x 395g can condensed milk | |
| 8 egg yolks | |
| 160g maple syrup | |
| 100ml Kahlua or your favourite coffee liqueur | |
| cocoa powder, to garnish |
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Instructions
| 1. | Line a 26cm cake ring with baking paper. |
| 2. | Put the coffee into a bowl, dip the savoiardi biscuits quickly into the coffee and press them down into the cake ring, fanning them around the tin and pressing extras into any gaps. |
| 3. | Gently mix the mascarpone and condensed milk in a large mixing bowl, then set aside. |
| 4. | Set a separate mixing bowl over a pot of simmering water. |
| 5. | Whisk together the egg yolks, maple syrup and Kahlua until thick and pale, about 5 minutes. |
| 6. | Allow to cool slightly, then add the cooled egg mixture to the mascarpone and condensed milk and gently fold together until combined. |
| 7. | Pour the filling into the cake tin (if there is any excess filling, freeze it in ice cube trays and use to make delicious iced coffee with espresso poured over). |
| 8. | Place in the freezer for at least four hours or until frozen. |
| 9. | Before serving, remove from the freezer and run a cloth soaked in warm water around the edge of the cake tin to release the semifreddo from the cake tin. |
| 10. | Peel off the baking paper. Dust with cocoa powder. |
Food and recipe styling Rob Hope-Ede / Photography Tony Nyberg