Irish Coffee Semifreddo

Lightly spray a 9 x 5 x 3” loaf pan with nonstick cooking spray. Line the pan with 2 pieces of plastic wrap so that the plastic extends over all 4 sides by approximately 1-2 inches.

In the bowl of an electric mixer using the whip attachment, beat the heavy cream until stiff peaks form.

Using a rubber spatula, remove whipped cream and place it into a large bowl.

Do not wash the electric mixing bowl.

In a small bowl, whisk together instant espresso and whiskey. Add the sweetened condensed milk, espresso whiskey mixture and vanilla to the electric mixer and, using the whip attachment, beat the mixture together until well blended.

Add the whip cream back into the mixing bowl and beat on high speed until the ingredients are well blended. Approximately 15-30 seconds. Do not overbeat.

Pour mixture in the prepared loaf pan. Cover with plastic wrap and freeze for several hours until it is firm.

To serve: remove loaf pan from freezer and allow to stand at room temperature for 15 minutes.

Gently lift semifreddo out of pan onto a cutting board. Peel off plastic wrap.

Using a large knife, slice into 1-1 ½ inch thick slices.

Sprinkle each slice with some chopped chocolate covered coffee beans.

Serve as an accompaniment to any dessert or by itself.