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Grappa Semifreddo with Espresso Sauce

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Grappa Semifreddo with Espresso SauceAnna Williams

Active time: 45 min Start to finish: 2 3/4 hr

Cooks' notes:

• If egg safety is a problem in your area, you may want to use pasteurized egg whites in the carton for the semifreddo. • Semifreddo may be made 1 week ahead and kept frozen. Let soften 30 minutes in refrigerator before unmolding. • You can make espresso sauce 3 days ahead and chill, covered. Reheat to warm before serving.

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