Ingredients

Serves 10

60ml espresso coffee (I used Gravity six degrees)
4 large egg whites
6 egg yolks
1 ½ cups caster sugar
1 cup thickened cream
Frangelico to taste (optional)
 
Milk Froth
Cold Version
300ml full cream milk
5ml vanilla extract or vanilla bean seeds
1 C4 bottle (soda) with 1 gas bulb
Hot version
200ml full cream milk
100ml cream
5ml vanilla extract or vanilla bean seed

Method

Place the 6 egg yolks and ½ cup of the sugar in a bowl and whisk to form a sabayon (light in colour and creamy).
Add the espresso coffee and Frangelico if using.
 
In a separate bowl whisk 6 tablespoons of the sugar with cream to soft peaks.
Fold cream into sabayon.
 
In another bowl whisk egg whites until they have frothed. Add 6 tablespoons of the sugar and whisk until soft peaks form.
 
Fold egg white mixture into sabayon and combine well.
 
Spoon mixture into cups or moulds. Place into freezer.

To serve, remove from the freezer and top with either the hot cold milk froth (see below). Serve with an after dinner sweet treat such as biscottini, nougat or simply some chocolates.
 
Cold Milk Froth:
Place ingredients in bottle and chill. Shake before use.  Pipe on top of semifreddo to serve.
 
Hot Milk Froth:
Place ingredients in a pot and bring to a simmer. Using a hand blender, blend liquid to form a froth. Spoon onto the semifreddo.