Coffee semifreddo

Ingredients for 4 portions:

Sponge cake:

1 egg

15 gr oat flour

1 tablespoon honey

Cream:

140 gr Greek yogurt 0%

1 egg

1 tsp sugar

Coffee and unsweetened cocoa powder.

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For the sponge gently beat the yolk with honey, add the white beats until stiff. Finally add the oat flour sifted.

Baked at 200°C static oven for 10 minutes. I used a 10 cm x 20 cm baking tray. To avoid any grease I covered the baking tray with baking paper.

In the meantime, make a coffee; mix the yogurt with the yolk and sugar. Beat the white egg until stiff, and gently add to the yogurt mixture, and then add a teaspoon of coffee.

Once the sponge cake is cold you are ready to build the dessert.

I used glassess. Put at the bottom a bit of cream.

I cut the sponge cake in little squares, and add 4 squares, and put a bit of coffee on top: I used a brush for this to avoid soaking the sponge cake in too much coffee.

Then, I added more cream and again the sponge cake, coffee and a last layer of cream.

As final touch, some cocoa powder on top.

Cover with some cling film and put in the fridge at least overnight.

Perfect to be eaten the following day!