Name: Grappa Semifreddo with Espresso Sauce
Yield: Serves 6
Ingredients: 3 large egg yolks; 1/2 cup sugar; 1/3 cup fine-quality grappa; 2 large egg whites at room temperature; 1 cup heavy cream; 1 cup sugar; 1/2 cup boiling water; 4 teaspoons instant espresso powder; 1/4 teaspoon fresh lemon juice; 6 teaspoons fine-quality grappa, chilled; Special equipment: 6 tall (2 1/2-inch high; 1/2-cup capacity) metal baba au rhum molds or 6 (1/2-cup) ramekins; Garnish: mocha coffee beans

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Grappa Semifreddo with Espresso SauceAnna Williams

Active time: 45 min Start to finish: 2 3/4 hr

Cooks' notes:

• If egg safety is a problem in your area, you may want to use pasteurized egg whites in the carton for the semifreddo. • Semifreddo may be made 1 week ahead and kept frozen. Let soften 30 minutes in refrigerator before unmolding. • You can make espresso sauce 3 days ahead and chill, covered. Reheat to warm before serving.

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