Coffee-Raspberry Zabaglione Semifreddo

Ingredients

• 1 cup sugar
• 1 cup water
• 2 tablespoons lemon juice
• 3 cups fresh raspberries
• 2 tablespoons orange juice
• 1 Recipe Classic Zabaglione
• 1 cup whipping cream
• 2 teaspoons instant espresso coffee powder or 1 tablespoon Kahlua or other coffee liqueur
• 1 1/3 cups coarsely crushed amaretti or amarettini (about 4 ounces)
• 1 tablespoon miniature semisweet chocolate pieces or shaved bittersweet chocolate (optional)

Directions

1. For raspberry sorbet, in a medium saucepan combine sugar and the water; heat and stir over medium heat just until simmering, stirring to dissolve sugar. Remove from heat; stir in lemon juice. Transfer to a medium bowl; cover and chill completely.
2. Place raspberries and orange juice in a food processor. Cover and process until smooth. Press mixture through a fine-mesh sieve; discard seeds. Stir raspberry puree into chilled lemon juice mixture.
3. Pour raspberry mixture into a 2-quart square baking dish. Cover; freeze about 4 hours or until firm. Break up mixture with a fork; place in a food processor, half at a time if necessary. Cover and process for 30 to 60 seconds or until smooth. Spoon back into the same dish. Cover and freeze for 6 to 8 hours or until firm.
4. For zabaglione fillings, divide Classic Zabaglione in half; chill one half until needed in Step 7. In a small bowl beat 1/2 cup of the whipping cream with an electric mixer on medium to high speed until soft peaks form (tips curl). Fold whipped cream into the remaining half of the Classic Zabaglione until combined. Fold in espresso powder (powder will not totally dissolve)
5. Line a 9-inch springform pan with waxed paper or plastic wrap; sprinkle evenly with 1/3 cup of the crushed amaretti. Spoon the coffee-zabaglione mixture into the prepared pan, evenly smoothing the top. Sprinkle with another 1/3 cup of the amaretti. Cover and freeze for 1 hour.
6. Using a spoon, break up raspberry sorbet and place in food processor, half at a time if necessary. Cover and process until smooth. Spoon sorbet over the coffee-zabaglione layer, evenly smoothing the top. Sprinkle with another 1/3 cup of the amaretti. Cover and freeze for 1 hour.
7. In a small bowl beat the remaining 1/2 cup whipping cream until soft peaks form (tips curl); fold into the chilled reserved zabaglione. Spoon over the raspberry sorbet layer, evenly smoothing the top. Sprinkle with the remaining 1/3 cup amaretti. If desired, sprinkle with chocolate pieces. Cover and freeze for 24 hours.
8. Remove sides of pan; carefully remove waxed paper or plastic wrap. Place semifreddo on a chilled serving platter. Let stand at room temperature for 10 minutes before slicing and serving.