Line a 9 by 5 by 3 inch loaf pan with 2 pieces of plastic wrap, allowing the edges of the plastic wrap to hang over the edges of the pan.

In a large mixing bowl, whisk together the espresso, cinnamon, vanilla, and hot water until blended. Add the sweetened condense milk and whisk well.

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

Using a rubber spatula, place a dollop of whipped cream on top of the sweetened condensed milk mixture. Whisk the cream in.

Add the remaining cream on top of the lightened mixture and using a rubber spatula, fold quickly until well combined.

Place a quarter of the mixture into the loaf pan, and evenly distribute. Drizzle a few spoonfuls of ganache or chocolate sauce randomly on top of the layer.

Repeat layering the remaining cream and ganache.

Using a butter knife, going down the length of the pan, make an “s” shape pattern through the mixture to create a swirl.

Wrap the overhanging plastic wrap over the top of the semifreddo, making sure it is well covered, and pressing down gently. Freeze overnight.

Leave the semifreddo in the refrigerator for about 15-30 minutes to soften. Unmold onto a serving plate and serve in slices.