Makes 8 servings.
1 1/2 cups sugar, divided use
1 1/4 cups strong brewed espresso, divided use
1/2 cup whole milk
1 vanilla bean, split, seeds scraped
1 teaspoon unflavored gelatin, dissolved in 2 teaspoons water
2 ounces bittersweet chocolate, chopped
4 large eggs
1/4 cup light corn syrup
1 1/2 cups heavy cream
18 dry ladyfingers
1 tablespoon unsweetened cocoa
Unsweetened whipped cream
To make espresso syrup: In small saucepan, combine 1 cup sugar with -3/4 cup water and 1/4 cup espresso. Bring to a simmer over moderate heat, stirring to dissolve sugar. Remove pan from heat. Set aside to cool.
To make chocolate mixture: Meanwhile, in another small saucepan, boil remaining 1 cup espresso over high heat for 8 minutes or until reduced to 1/4 cup. Pour into medium heatproof bowl. Set aside. Rinse and dry saucepan. In same saucepan, warm milk with vanilla bean and seeds over medium heat for 2 minutes or until bubbles form around edge. Remove from heat. Stir in dissolved gelatin until melted. Discard vanilla bean. Add hot milk to reduced espresso. Add chocolate. Whisk until chocolate has melted and blended in. Set aside.
To beat eggs: In bowl of stand mixer or in large bowl with hand-held electric mixer, beat eggs at high speed until light yellow and foamy.
To make syrup: In small saucepan, bring corn syrup, remaining 1/2 cup sugar and 2 tablespoons water to a simmer. Cook over medium-high heat for 5 minutes or until syrup registers 235 degrees.
To make egg mixture: With mixer at medium high speed, gradually pour hot syrup into eggs. Continue beating for 4 minutes or until mixture is very pale and has tripled in volume. Using rubber spatula, gently fold in chocolate mixture. In bowl, whip heavy cream until stiff peaks form. Fold cream into egg mixture until no streaks remain.
To assemble and freeze: Spoon one-quarter of egg mixture into 9-inch springform pan. Dip 6 lady-fingers into espresso syrup until just soaked through. Arrange ladyfingers in rows on top. Repeat process 2 times. Top with remaining egg mixture. Cover with plastic wrap. Freeze for at least 6 hours.
To serve: Before serving, warm thin, sharp knife under hot water. Unclasp ring on springform pan. Run heated blade around edge of semifreddo. Remove ring. Using small, fine-meshed sieve, sift cocoa over top of semifreddo. Using heated blade, cut semifreddo into wedges. Serve on chilled plates. Garnish with raspberries and whipped cream.
This recipe originally appeared at Twin Cities.