IRISH COFFEE SEMI FREDDO

Ingredients:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup white granulated sugar,
1 Tablespoon instant espresso powder
1/4 cup Irish whiskey
1/4 cup sweet Marsala wine
1 cup heavy cream
1 Tablespoon sugar
1 teaspoon vanilla
pinch of salt
Method:
Zabaglione base:
Whisk eggs, yolks and sugar and espresso powder in double boiler, being sure the simmering water does not touch the bottom of the bowl. continue whisking for about 1 minute to make it smooth. Combine alcohols and whisk into eggs, a third at a time, about 4 minutes. Remove from heat and cool.

Whipped cream: Combine heavy cream with sugar, vanilla and salt; beat until enough air is incorporated to make soft peaks. Refrigerate until Zabaglione is chilled; then combine them both by folding in the zabaglione 1/3 at a time. Freeze in appropriate freezer container. You do not need to churn as for ice cream.

Chef Note: Due to the large amount to sugar and alcohol, this product will not freeze rock hard.