Semifreddo atop cream puff with raspberry sauce and candied nuts


  • 2 large eggs, cold
  • 2 large egg yolks, cold
  • 3/4 cup sugar
  • 1/4 cup Marsala
  • 1/4 cup Godiva liquor
  • 3 ounce bittersweet chocolate pieces
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • pinch of salt


For Sabayon Base: Whisk eggs, yolks and sugar in double boiler being sure simmering water doesn’t touch the bottom of the bowl; continue whisking for for about 1 minute to make it smooth. Come bine alcohols and whisk it into eggs, in thirds, till foamy after each addition about 4 minutes. Turn off heat and add chocolate; stirring to melt it. Chill.
For whipping cream: Combine cream with second sugar, vanilla and pinch of salt; beat until enough air is incorporated to make soft peaks. Refrigerate until chocolate sabayon base is chilled. then combine with whipped cream by folding in 1/3 at a time. Freeze for service.

Recipe Yield: 4 cups


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