- 1
**Prepare the Cappuccino Semifreddo:** In a large, chilled bowl, combine the cold heavy cream, sweetened condensed milk, cooled strong coffee/espresso, instant espresso powder (if using), vanilla extract, and coffee liqueur (if using).
- 2
Using an electric mixer, beat the mixture on medium-high speed until thick, fluffy, and soft peaks form. Do not overmix.
- 3
Pour the semifreddo mixture into a loaf pan (8x4 or 9x5 inches) lined with plastic wrap, leaving an overhang on the sides. Cover loosely with more plastic wrap and freeze for at least 6 hours, or preferably overnight, until firm.
- 4
**Prepare the Doughnut Puffs (Choux):** In a medium saucepan over medium heat, combine water, butter, 1 tablespoon granulated sugar, and salt. Bring to a rolling boil, ensuring the butter is fully melted.
- 5
Remove the saucepan from the heat. Add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- 6
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough. A thin film will form on the bottom of the pan.
- 7
Transfer the dough to a mixing bowl or stand mixer. Let it cool for 5 minutes, stirring occasionally, until it's warm but not hot to the touch.
- 8
Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape but soft enough to pipe.
- 9
**Fry the Doughnut Puffs:** In a deep, heavy-bottomed pot or Dutch oven, heat 3-4 cups of neutral oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
- 10
Transfer the choux dough to a piping bag fitted with a large round tip (or simply snip off the corner of a sturdy Ziploc bag).
- 11
Carefully pipe 1-inch balls of dough directly into the hot oil, using kitchen shears or a knife to snip off the dough. Do not overcrowd the pot; fry in batches.
- 12
Fry for 4-6 minutes, turning occasionally, until the puffs are golden brown and puffed up.
- 13
Using a slotted spoon, transfer the fried doughnut puffs to a paper towel-lined plate to drain excess oil.
- 14
**Prepare Cinnamon Sugar:** In a shallow dish, mix ½ cup granulated sugar and 1 tablespoon ground cinnamon.
- 15
While the doughnut puffs are still warm, toss them gently in the cinnamon sugar mixture until evenly coated.
- 16
**To Serve:** Remove the semifreddo from the freezer about 10-15 minutes before serving to soften slightly. Invert the loaf pan onto a cutting board, remove the plastic wrap, and slice into thick pieces. Arrange a slice of cappuccino semifreddo on each plate with a few warm cinnamon-sugar doughnut puffs alongside. Serve immediately.
