Black Forest Semifreddo: Creamy Chocolate Cherry Dessert Recipe

• 4 tablespoon granulated sugar
• 2 large eggs separated
• 1 c heavy cream
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 3 ½ oz graham crackers
• ½ teaspoon instant coffee granules
• 3 tablespoon butter melted
• 2 tablespoon granulated sugar
• 2 tablespoon brown sugar
• 2 tablespoon cocoa powder
• 6 oz pitted cherries
• ¼ c granulated sugar
• ½ c water
• 2 oz about 10 chopped cherries

To make the cherry sauce:

• Combine cherries, sugar and water in a medium saucepan.
• Cook until the cherries burst and the sauce thickens slightly. Cool completely before using.

To make the cookie layer:

• Pulse crackers or cookies in a food processor until fine crumbs form. Add instant coffee granules, granulated and brown sugars, and cocoa powder.
• Pulse briefly, then add melted butter and pulse until evenly combined. Transfer to a small bowl and set aside.

Assembly:

• Line a loaf pan with plastic wrap, leaving an overhang to help lift the semifreddo out. Lightly spray the wrap with cooking spray.
• Prepare three bowls. In the first, beat the egg yolks with 4 tablespoons sugar and vanilla until pale and thick.
• In the second bowl, whip the heavy cream to soft peaks.
• In the third bowl, beat the egg whites with salt to stiff peaks.
• Fold the whipped cream into the egg yolk mixture gently, then fold in the beaten egg whites until uniform — be careful not to deflate the mixture.
• Pour half of the semifreddo mixture into the lined pan. Sprinkle half of the cookie crumb mixture over it and top with the chopped cherries.
• Pour the remaining semifreddo mixture over the cherries and smooth the top. Sprinkle the remaining cookie crumbs and press gently.
• Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
• Slice and serve with the chilled cherry sauce.