Preparation

• To make the coffee ice cream sandwich, first make the cookie. In a bowl, or mixer, pour the softened butter cut into pieces, then add powdered sugar and mix everything with the beaters, or with a wooden spoon.

  

• Then add the whole eggs one at a time, waiting for the previous one to be well incorporated, and finally add the yolk. Continue mixing until the ingredients are fully absorbed.

• Add the flour, unsweetened cocoa, and baking powder, work until you get a consistent mixture, even with the help of your hands. Form a ball and let it rest in the refrigerator for at least three hours covered with plastic wrap.

• Retrieve the dough from the fridge and roll it out to a thickness of about 1/12 inch, cut sixteen rectangles 4×2 inches, and place them on a baking sheet lined with parchment paper. Poke the surface of the cookies with a fork. Bake in a preheated oven at 482°F for 5 minutes. Once ready, remove them and place them on a wire rack to cool.

• In a saucepan pour the water and 2/3 cup of sugar. Place on the heat and completely dissolve the sugar.

• With the help of electric beaters or a mixer, whip the egg whites with the remaining 2 tbsps of sugar. Then pour the syrup in a stream and continue whipping until completely cooled. You need to get a shiny and frothy mixture, when lifting the beaters you should notice a peak.

• Pour the milk and cream into a pot, place over low heat and bring just to a simmer. In a bowl, beat the yolks with sugar and incorporate the flour, mix well to avoid lumps.

• Pour a little of the hot milk and cream mixture into the bowl with the egg mixture and stir. Add the remaining milk mixture and mix quickly, pour everything into the pot, put back on the heat and let thicken while continuing to stir.

• When the cream is thick, pour it into a bowl and cover with plastic wrap in contact with the surface and let cool.

• Dissolve the instant coffee in the espresso coffee. Once cooled, incorporate it into the custard.

• Then add the meringue, using a spatula or spoon, mixing with a movement from bottom to top. Finally, add the whipped cream, always mixing from bottom to top.

• Pour the coffee semifreddo into a rectangular mold (about 9.8×11.8 inches) lined with plastic wrap. Let it set in the freezer for at least 4 hours.

• Cut the semifreddo into eight rectangles of the same size as the cookies. Take two cookies and fill them with a semifreddo rectangle.

  

• Melt the chocolate in a double boiler and dip half of the cookies, then sprinkle with hazelnut crumbs. Place the cookies on a tray lined with parchment paper and let set in the freezer for a couple of hours. Enjoy!

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