Beat the cream very stiffly (also for the eggnog cream at the same time). Whip the condensed milk, espresso powder and vanilla flavor until a thick, frothy, creamy mixture has formed (similar to the egg and sugar mixture in biscuits). Then weigh out 250 g of the whipped cream and stir in 1/3 of it with the whisk and fold in the rest of it with a slight twisting motion.

Any shape can be used for the portioning, such as a very small box or approx. 21 cake shape, both of which have to be lined with cling film beforehand. Here you can portion the semifreddo into slices or pieces of cake. But if you have silicone mats with small hollows / molds, you can use them wonderfully. Here, too, the shape of the hollows does not matter. They just shouldn't be overly bizarre so that the ice doesn't break when you push it out later. The silicone molds do not have to be lined or rinsed beforehand. I opted for hollows in the shape of a small hemisphere and got 10 servings out of it. The portion size may vary for the cake tins.

Place the molds with the mixture in the freezer for at least 5 - 6 hours. (ideal would be overnight) The mass must be completely frozen. You can test that with the touch of a finger. Even without using an egg, making it in an ice cream machine or stirring it every hour by hand, it still remains creamy and tender and can be cut easily. However, you have to serve the dessert immediately - if served - because it melts very quickly.

For the egg liqueur cream, whip the remaining egg liqueur and aroma briefly again, fill it into a piping bag with a small star nozzle, close it tightly at the top and store it in the refrigerator until it is needed for the decoration. (It works, it lasts until then and you don't have to start whipping cream again.)

A small, sometimes different "coffee kick" after a good meal ......... with few ingredients and - except for the freezing time, easy and quick to make ........