Grappa Semifreddo with Espresso Sauce
Ingredients
- 3 large egg yolks
- 1/2 cup sugar
- 1/3 cup fine-quality grappa
- 2 large egg whites at room temperature
- 1 cup heavy cream
- 1 cup sugar
- 1/2 cup boiling water
- 4 teaspoons instant espresso powder
- 1/4 teaspoon fresh lemon juice
- 6 teaspoons fine-quality grappa, chilled
- Special equipment: 6 tall (2 1/2-inch high; 1/2-cup capacity) metal baba au rhum molds or 6 (1/2-cup) ramekins
- Garnish: mocha coffee beans
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