Ingredients:
Instructions:
Whip 1 cup of cream until stiff, then chill. Fill a large bowl with ice and water and set aside. Place a large metal bowl over a medium saucepan of barely simmering water. In it, whisk together the egg yolks and 2 tablespoons of sugar until pale yellow. Whisk in the cognac and espresso powder. Gradually whisk in the wine. Whisk vigorously until the mixture becomes thick and glossy, 2 to 3 minutes. Remove from the heat and whisk the mixture over the ice bath until cool, then set aside.
Whisk together the egg whites and remaining 4 tablespoons of sugar in the detached metal bowl of an electric mixer. Place over a saucepan of barely simmering water, continue whisking until the sugar dissolves and the mixture is warm to the touch, 3 minutes. Replace the bowl on a mixer stand and beat the mixture until stiff and glossy. Fold a third fo the whipped egg whites into the egg-yolk mixture. Repeat with remaining egg whites, a third at a time. Gently fold in the chilled whipped cream. Spoon the mixture into 6 cappuccino mugs or bowls, cover and freeze until frozen, about 1 1/2 hours. Whip the remaining 1/2 a cup of cream. Spoon over frozen semifreddo. Garnish with chopped almonds and serve.