Title: Coffee semifreddo
 Categories: Desserts
      Yield: 10 Servings
 
      4    Eggs
      1 c  Confectioner's sugar
      2 tb Milk
      4 tb Butter
      1 ts Vanilla extract
    1/2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
           Confectioner's sugar -- for
           Dusting
      3 tb Rum
    1/4 c  Unsweetened cocoa
      1 pt Coffee ice cream --
           Softened
           Chocolate Fudge Sauce (see
           Recipe) -- for
           Accompaniment
 
  1. Preheat oven to 350 degrees F. Line an 11- by 17- by 1-inch baking
  pan with parchment paper (or butter and flour pan). In a small
  saucepan over medium-low heat, place milk and butter and heat until
  butter is melted. Remove from heat and cool until tepid.
  
  2. In a large bowl, beat eggs and confectioners' sugar together with
  a wire whisk until mixture is pale yellow and thickened to
  consistency of mayonnaise.
  
  3. Sift together flour, baking powder, and salt. Using a rubber
  spatula, gently fold flour mixture into eggs.
  
  4. Scoop 1 cup batter into a small mixing bowl and whisk together with
  milk-butter mixture. Fold mixture into batter. This will enable the
  heavy milk-butter mixture to be easily and completely folded into the
  light, airy batter without deflating it. Pour batter into prepared
  pan and bake until cake is pale golden brown and dry on top, and
  springs back when gently pressed with finger (20 to 22 minutes).
  
  5. Cool 2 to 3 minutes in pan. Loosen edges of cake from pan with a
  small knife. Dust a tea towel with confectioners' sugar. Invert cake
  onto sugar-dusted towel; carefully peel away parchment paper from
  cake roll. Cool completely.
  
  6. To assemble semifreddo: Cut sponge cake roll into 3 equal
  rectangles, each 5-1/4 inches by 11 inches. Sprinkle cake layers with
  rum; dust with some of the cocoa.
  
  7. Place one cake layer on a serving tray. Cover with about 1 cup
  softened ice cream. Top with a second layer and cover with 1 cup more
  ice cream; cover with third layer and freeze.
  
  8. Twenty minutes before serving, remove cake from freezer and let
  rest at room temperature. Dust with remaining cocoa. Slice about 1
  inch thick and place each slice on a chilled dessert plate. Drizzle
  with Chocolate Fudge Sauce. Serve immediately.