Tiramisu Semifreddo

I love semifreddos and I love tiramisu. On New year’s eve that I had made a tiramisu along with the chocolate terrine, I had bought too much mascarpone and savoiardi, so, I found the perfect recipe to use them. A tiramisu semifreddo! It is very cold here the last days (-15 to -30^oC), but it didn’t prevent me from making it. I love everything that has to do with ice cream no matter the weather.

The recipe that I used, is adapted from Leila Lindholm’s recipe. Because I’m a little scared of raw eggs I whisked them on a bain-marie to pasteurize them. If you are not scared of them or you are sure about them you can just whisk them in a bowl.(the yolks in one bowl and the whites in another).So, here is the recipe:

Almond Biscotti

Sometimes simple things are the best and these biscotti prove that. Their aroma and flavor are amazing and they are perfect for your afternoon coffee or with a glass of wine. Another thing that I love about them is that they keep well for several weeks in an airtight container. The recipe comes from a very nice cookbook: Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich.