Mocha Semi-Freddo

1 ¼ cups oreo crumbs
3 tablespoons unsalted butter, melted
¼ cup sugar

Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Combine the crumbs, butter and sugar well. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.

3/4 cup sugar
8 large egg yolks
1/3 cup brewed espresso
2 tablespoons Da Vinci’s sugar free chocolate syrup
Pinch salt
1 cup whipping cream

Whisk 1/2 cup of sugar, egg yolks, espresso, syrup, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes (you don't need the thermometer really). Set the custard over a bowl of ice to cool completely.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days. Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve.