Semifreddo di Caffe

Directions

1. 1
   Beat the whites until stiff and set aside.
2. 2
   Put the egg yolks and sugar in the bowl of a food processor and let it run for 4 seconds.
3. 3
   Add the instant espresso and process for 3 seconds, then pour the cream through the feed tube in a slow, steady stream.
4. 4
   Transfer to a large bowl.
5. 5
   Fold in the egg whites and turn the mixture into a 3-cup loaf pan.
6. 6
   Put into the freezer.
7. 7
   Stir the mixture every hour for about 3 hours, or until solid.
8. 8
   When ready to serve, invert onto a plate.
9. 9
   Cut into slices and serve with sweet biscuits.