Espresso Chocolate Chunk Semifreddo: Taste Italy!

Instructions:

1. Combine cream, sugar, espresso, and salt in a saucepan. Heat over medium heat, stirring until sugar dissolves.
2. Whisk egg yolks in a separate bowl.
3. Temper the yolks by slowly drizzling in about 1/4 cup of the hot cream mixture, whisking constantly.
4. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of a spoon (or reaches 170-175°F if using a thermometer). Be careful not to scramble the eggs!
5. Strain the custard through a fine-mesh sieve into a clean bowl.
6. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 30 minutes.
7. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
8. Gradually add sugar, beating until stiff, glossy peaks form.
9. Gently fold the meringue into the chilled espresso custard in three additions, being careful not to deflate the meringue.
10. Fold in the chopped dark chocolate.
11. Line the loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
12. Pour the semifreddo mixture into the prepared loaf pan and smooth the top.
13. Cover with plastic wrap and freeze for at least 6 hours, or preferably overnight.
14. Remove the semifreddo from the freezer and let it sit at room temperature for 5-10 minutes before slicing.
15. Lift the semifreddo out of the loaf pan using the parchment paper overhang.
16. Slice and serve, garnished with cocoa powder or chocolate shavings, if desired.