Cappuccino Semifreddo With Biscotti

1. Line 8-1⁄2 by 4-1⁄2-inch loaf pan with plastic wrap, leaving 3-inch overhang all around, and place in freezer. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Transfer to bowl and refrigerate.
2. Bring 1⁄2 cup sugar and 1⁄4 cup water to boil in small saucepan over medium-high heat and cook until mixture is slightly thickened and syrupy and registers 235 degrees, 3 to 4 minutes. Remove from heat and cover to keep warm.
3. Combine remaining 1 tablespoon water and espresso in small bowl and stir to dissolve. Using dry, clean bowl and whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Add 1 teaspoon sugar and increase speed to high; whip until soft peaks form, about 2 minutes. Gradually whip in remaining 5 teaspoons sugar. Reduce speed to medium and slowly add hot sugar syrup, avoiding whisk and sides of bowl. Increase speed to medium-high and continue to whip until mixture has cooled slightly and is very shiny and thick, 2 to 5 minutes. Add espresso mixture and vanilla.
4. Gently stir one-third of whipped cream into egg white mixture with rubber spatula; fold in remaining whipped cream and 6 tablespoons crushed biscotti. Transfer mixture to prepared pan, spreading evenly with spatula. Fold overhanging plastic over mixture and press gently onto surface; freeze until firm, at least 8 hours.
5. To unmold, remove plastic from surface and invert loaf pan onto serving platter. Remove plastic and smooth surface with spatula, if desired. Sprinkle with remaining crushed biscotti. Slice and serve immediately.

For the best results, chill the bowl and whisk attachment before whipping the cream. Drizzle slices of semifreddo with Warm Bittersweet Chocolate Sauce, if desired.

VANILLA SEMIFREDDO WITH ALMONDS AND AMARETTI
Omit instant espresso powder and water mixture in step 3. Substitute 6 tablespoons chopped toasted almonds and 1⁄3 cup crushed amaretti (6 cookies) for biscotti. Fold crushed amaretti and 4 tablespoons almonds into mixture in step 4. Sprinkle remaining almonds on unmolded semifreddo before serving.

CHOCOLATE ORANGE SEMIFREDDO
Substitute 1 tablespoon grated orange zest for espresso powder and water mixture and 1⁄2 cup crushed chocolate wafer cookies (15 cookies) for biscotti. Fold 6 tablespoons crushed cookies into mixture in step 4; sprinkle remaining crushed cookies on unmolded semifreddo before serving.

WARM BITTERSWEET CHOCOLATE SAUCE
Heat 6 ounces chopped bittersweet or semisweet chocolate and 3⁄4 cup heavy cream in bowl set over 1 inch barely simmering water, stirring occasionally, until chocolate is melted and mixture is combined. Spoon over individual servings of semifreddo.