Mini hot toddy pavlovas
Take inspiration from a classic winter cocktail to create these mini pavlovas flavoured with whisky, pear and spices
Coffee & Irish cream semifreddo wreath
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight freezing
- More effort
- Serves 14 - 16
Skip to ingredients
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
Method
- 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.
