Mocha semifreddo with bulletproof popcorn recipe

1. Whisk the egg whites until stiff peaks form. Place the egg yolks, coffee, alcohol and caster sugar in a heatproof bowl set over a pot of simmering water. Whisk the egg yolk mixture for about 5 minutes until it thickens and holds a ribbon. Beat the cream and cocoa powder together until soft peaks form. Fold the cream-cocoa mixture into the egg yolk mixture, then fold in the egg whites. Transfer to a 1-litre loaf tin lined with cling film and freeze for at least 4 hours.

2. For the bulletproof popcorn, heat the vegetable oil in a large saucepan over medium heat and add the popping corn. Cover with a lid and shake regularly until most of the kernels have popped. Transfer to a mixing bowl and discard any unpopped kernels. Place the chocolate and butter into separate microwaveproof bowls. Using 30-second increments in your microwave, melt the butter first and then the chocolate. Pour the chocolate and butter over the popcorn and mix thoroughly.

3. Transfer to a lined baking sheet and separate the kernels for about 10 minutes until the chocolate hardens. Season well with salt. To serve, slice the semifreddo and scatter with popcorn to taste. 

Adam's tip Dishes made with raw eggs, including this semifreddo, should be treated with care to ensure good food-handling practices. Store them in the fridge (or in the case of the semifreddo, the freezer, and eat within a week) and take them out just before eating.

Pair this dessert with a hearty salad for the perfect midweek meal. Try out Adam Liaw's Winter Caesar salad recipe.