Coffee and Irish Cream Semifreddo Wreath

• eggs↗6

  separated

• instant coffee↗6 tbsp tbsp

  granules, mixed with 2 tbsp boiling water

• soft light-brown sugar↗200g g
• heavy cream600ml ml
• Irish cream liqueur↗100ml ml
• vegetable oil↗

  for the mold

• dark chocolate↗100ml ml

  melted

Step-by-step instructions

1. 1

   Place the yolks, coffee and sugar in a large bowl and whisk with an electric mixer until thick and fluffy.

2. 2

   Whisk the egg whites in a separate bowl with clean beaters of an electric mixer until light and foamy. Fold the beaten whites into the yolk mixture and mix quickly.

3. 3

   Pour the cream and liqueur into the bowl and whisk to soft peaks. Gradually fold the egg mixture into the whipped cream using a large metal spoon, until everything is evenly combined.

4. 4

   Grease a 2‑liter cake tin with oil and pour in the semifreddo mixture, then tap the surface so it settles evenly. Freeze for a night or up to a month.

5. 5

   For serving, immerse the mold in a bowl of hot water for 20 seconds to loosen. Invert the semifreddo onto a plate and remove the mold.

6. 6

   Pour the melted chocolate over the semifreddo, letting it drip down the sides. Let it set for 5 minutes, slice and serve. Store leftovers between sheets of parchment paper and freeze in an airtight container for up to a week.