Coffee parfait

I put sugar and water in a small saucepan, place the fire and simmer syrup, I moderate flame and stirring often, until large bubbles will form on the surface; then levatelo from heat and allow to cool.

Shelled eggs separating egg whites from the yolks; put them in a bowl and pour flush flush warm sugar syrup, and mix with an electric mixer until soft and foamy cream.

At this point, join the coffee (or coffee ristretto), stirring gently with a wooden spoon.

Beat well the cream (which should be very cold) and add in small doses of egg yolks and cream, mixing well.

Transfer the prepared mixture into a mold from walls with pudding scannellate and pass in the freezer for at least 6 hours.

After this time, remove the mold from the freezer and turn it upside down on a plate by rolling.

To facilitate this operation you can first wrap the mold in a wet cloth with warm water and well wrung out: the violent rush of temperature between the icy walls and warm cloth will facilitate the posting of the semifreddo from the bowl.

If the part in contact with the walls of the mold you were to dissolve a bit because of the heat, put again the semifreddo in the freezer for 20-30 minutes.

Then serve immediately, garnished with coffee beans.