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Espresso-Chocolate Semifreddo

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Food & Wine
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dessert nut free


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1 1/2 cups sugar


1 1/4 cups strongly brewed espresso

1/2 cup whole milk

1 vanilla bean, split, seeds scraped

1 teaspoon unflavored gelatin dissolved in 2 teaspoons of water

2 ounces bittersweet chocolate, chopped

4 large eggs

1/4 cup light corn syrup

1 1/2 cups heavy cream

18 dry ladyfingers or savoiardi cookies

1 tablespoon unsweetened cocoa, for sprinkling

Raspberries, for serving

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