Lemon Semifreddo with Coffee Syrup

In heatproof bowl over saucepan of simmering water, whisk together egg yolks, 1/3 cup (75 mL) of the sugar and lemon rind and juice; cook, whisking constantly, until mixture can mound on spoon and any foam subsides, about 3 minutes. Place plastic wrap directly on surface; refrigerate until at room temperature, about 15 minutes.

In bowl, beat egg whites until soft peaks form; beat in remaining sugar, in 2 additions, until stiff peaks form. Set aside. In separate bowl, whip cream; fold into lemon mixture. Fold one-quarter of whites into lemon mixture; fold in remainder. Pour into 8 espresso cups, smoothing tops. Cover with plastic wrap; freeze until solid, at least 8 hours. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 5 days.)

Coffee Syrup: In small saucepan, bring sugar, water and coffee granules to boil, stirring; boil, stirring, until syrupy, about 2 minutes. Refrigerate until cool. (Make-ahead: Refrigerate in airtight container for up to 5 days.) To serve, pour 2 tsp (10 mL) over each semifreddo.

Source : Canadian Living Magazine: January 2007