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Baileys semifreddo
1 h active | 8 h total
Nutrition facts per serving:
  • Energy in kcal about 329
  • Fat about 24g
  • Carbohydrates about 22g
  • Protein about 3g
This is needed
This is needed for 6 people
Ice cream mixture
  • 2.5 dl full cream
  • 120 g icing sugar
  • 2 fresh egg
  • 0.75 dl Baileys
  • 3 dl full cream
  • 1 dl strong espressos
  • 50 g icing sugar
Chocolate
  • 100 g dark chocolate (ca. 70 %), fein gehackt
  • 0.5 EL cocoa powder
Tools
  • One loaf tin (25 cm), brushed with a little oil and lined with cling film
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And that's how it's done
And that's how it's done
Ice cream mixture
In a pan, whisk together the eggs and sugar, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Pour ⅓ of the mixture into a bowl, mix together with the Baileys and espresso. Beat the cream with the sugar until stiff. Fold half of the whipped cream carefully into the espresso mixture, cover and chill. Fold the remainder of the whipped cream into the egg mixture, pour ½ into the prepared tin, cover and freeze for approx. 2 hrs. Cover and chill the remaining mixture.
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Pour ⅓ of the chocolate over the frozen mixture, spread the coffee mixture on top, cover and freeze for approx. 2 hrs. Spread ⅓ of the chocolate on top, pour the remaining egg mixture over the top, freeze for approx. 2 hrs. Pour the remainder of the chocolate over the top, cover and freeze for approx. 12 hrs. Sprinkle with cocoa powder.