Tiramisu semifreddo

Separate four eggs, lifting each yolk out of the white with clean fingers, and leave the whites on the counter.

Add dark roast instant coffee, a little splash of Marsala wine and a little more than a little touch of sugar to the yolks and whisk to combine.

Cook the yolk mixture over medium-low heat, whisking pretty much constantly, until it thickens a little and is hot to the touch, reaching the ribbon stage where the ribbons stay visible half a second to a second; about six or seven minutes. It is more usually done over gently simmering water.

Add a very tiny pinch of salt to the egg whites and whip them to fairly stiff peaks, without letting the meringue go dry and chunky.

Whip ice cold heavy cream to medium stiff peaks; the same whisk can go from whites to cream but never the other way, since the fat in cream stops whites whipping to full volume.

Fold and stir the now room temperature coffee and yolk mixture into the cream with a spatula until just combined, scraping from the sides and bottom up over the top.

Fold in half the whipped whites, then the rest, until no streaks of egg white are left.

Divide evenly into four-ounce jam jars and screw the lids on.

Freeze until completely frozen, usually overnight.

Serve topped with a little whipped cream and shaved chocolate or a light dusting of cocoa.