Ingredients

1. Black Forest Semifreddo
3. for the semifreddo:
4. 4 Tbsp granulated sugar
5. 2 large eggs, separated
6. 1 c heavy cream
7. pinch of salt
8. 1/2 tsp vanilla extract
9. for the cookie crust:
10. 3 1/2 oz Biscoff cookies or graham crackers
11. 1/2 tsp instant coffee granules
12. 3 Tbsp butter, melted
13. 2 Tbsp granulated sugar
14. 2 Tbsp brown sugar
15. 2 Tbsp cocoa powder
17. for the cherry sauce:
18. 6 oz. ( 1 c ) pitted cherries
19. 1/4 c granulated sugar
20. 1/2 c water
22. about 10 chopped cherries ( 2 oz. )

Instructions

To make the cherry sauce:
1. Place cherries, sugar and water in a medium saucepan.
2. Cook until cherries burst and the sauce thickens. Cool completely.
to make the cookie layer:
3. In a food processor, crush cookies to crumbs. Add coffee granules, both sugars and cocoa powder.
4. Pulse for 30 seconds. Add melted butter. Pulse for about a minute.
5. Transfer into a small bowl. Set aside.
assembly:
6. Line a loaf pan with a plastic wrap, making sure you have a nice overlap that will make pulling our the ready semifreddo out easy.
7. Spray with cooking spray. Set aside.
8. Prepare 3 bowls.
9. In one bowl, beat egg yolks with sugar and vanilla until pale.
10. In a second bowl, beat cream until soft peaks form.
11. In a third bowl, beat egg whites with salt until stiff peaks form.
12. Add cream mixture to egg yolk mixture and gently fold in just a couple of times.
13. Now, add the egg whites mixture and fold in until everything is uniform.
14. Do not overmix, or you will beat the whole air out.
15. Pour half of the semifreddo mixture into your lined pan.
16. Sprinkle half of the cookie crumbs mixture over it. Top with chopped cherries.
17. Pour the rest of your semifreddo mixture over the cherries layer. Smooth it out.
18. Sprinkle the rest of your cookie crust over the top. Press gently.
19. Cover with a plastic wrap and place in the fridge for at least 8 hours or overnight.
20. Slice and serve with cherry sauce.

Notes