Nutrition per serving may change if servings are adjusted.
2 large eggs
¼ cup plus ⅓ cup sugar
⅓ cup strong brewed espresso, (or dark-roast coffee) or 3 tablespoons instant espresso granules dissolved in ⅓ cup boiling water, cooled
2 tablespoons hazelnut liqueur, such as Frangelico
1 teaspoon vanilla extract
2 tablespoons dried egg whites, reconstituted according to package directions (equivalent to 3 large egg whites)
3 tablespoons cold water
½ teaspoon cream of tartar
⅓ cup whipping cream
2 tablespoons chopped hazelnuts
Fill a large saucepan or Dutch oven with 1 inch water and bring to a simmer for Step 3. Place a small mixing bowl in the freezer to chill.
Whisk whole eggs and ¼ cup sugar in a heavy, medium, nonreactive saucepan until smooth. Whisk in espresso (or coffee). Cook over low heat, whisking constantly, until slightly thickened and an instant-read thermometer registers 160°F, about 10 minutes. (Do not let the mixture come to a simmer.) Remove from the heat and whisk in liqueur and vanilla. Transfer to a large bowl and let cool to room temperature, about 20 minutes.
Combine reconstituted egg whites, cold water, cream of tartar and remaining ⅓ cup sugar in a large heatproof mixing bowl. Set the bowl over (not in) the barely simmering water and beat with a hand-held electric mixer at low speed for 4 to 5 minutes. Increase mixer speed to high and continue beating for 3 minutes more. The meringue should hold firm peaks. Remove from the heat and continue beating until cool and fluffy, 3 to 4 minutes.
Whip cream in the chilled mixing bowl (no need to wash meringue from beaters) until soft peaks form.
Whisk one-fourth of the meringue into the cooled coffee mixture. Using the whisk, fold in remaining meringue. With a rubber spatula, fold in whipped cream.
Divide the mixture among six ¾-cup metal molds (see Tip) or spoon into an 8-by-4-inch metal loaf pan. Cover with plastic wrap and freeze until firm, at least 6 hours.
Before serving, toast hazelnuts at 350°F until fragrant, about 5 minutes. (Alternatively, microwave hazelnuts on high for 4 minutes, stirring twice.) Let cool. Dip bottoms of molds or pan in hot water for a few seconds, then invert onto chilled dessert plates or a serving platter. Garnish with hazelnuts and serve.
Make Ahead Tip: Prepare through Step 6. Freeze well-wrapped for up to 1 week.
To successfully unmold the semifreddo, it is important to use metal molds. If you have only glass or ceramic ramekins, simply serve directly from them.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.