Coffee & Irish cream semifreddo wreath

Ingredients

• 6 eggs, separated
• 6 tbsp instant coffee granules, mixed with 2 tbsp boiling water
• 200g light brown soft sugar
• 600ml double cream
• 100ml Irish cream liqueur
• vegetable oil, for the tin
• 100ml dark chocolate, melted

Description

• STEP 1
  Put the egg yolks, coffee and sugar in a large bowl and beat using an electric whisk until thick and fluffy.

  STEP 2
  Beat the egg whites in a separate bowl using an electric whisk with clean beaters until light and frothy. Add the beaten whites to the yolk mix, and whisk briefly to combine.

  STEP 3
  Pour the double cream and liqueur into a bowl, and whisk to soft peaks. Gradually pour the egg mixture into the whipped cream, folding in with a large metal spoon until everything is evenly combined.

  STEP 4
  Oil a 2-litre bundt tin and pour in the semifreddo mixture, then tap on a surface so it’s evenly filled. Freeze overnight, or for up to a month.

  STEP 5
  To serve, dip the tin in a bowl of hot water for 20 seconds to loosen. Turn the semifreddo out onto a plate and remove the tin.

  STEP 6
  Pour the melted chocolate over the top of the semifreddo, letting it drip down the sides. Leave to defrost for 5 mins, slice and serve. Layer leftovers between pieces of baking parchment and freeze in an airtight container for up to a week.