Recipe

Berry and almond semifreddo

Cool, creamy and packed with sweet juicy berries and crunchy almond pieces, this frozen semifreddo dessert is absolutely divine and wonderful served at the end of a meal.

Jun 29, 2014 2:00pm
  • 10 mins cooking
  • Serves 8
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Ingredients

Berry and almond semifreddo
  • 2 eggs
  • 2 egg yolks
  • 1 cup caster sugar
  • 600 millilitre cream
  • 2 teaspoon vanilla essence
  • 300 gram blackberries
  • 1/2 cup flaked almonds, toasted

Method

Berry and almond semifreddo
  • 1
    Line a 21 x 10 cm (base measurement) loaf pan with plastic food wrap, extending plastic at long sides.
  • 2
    Combine eggs, egg yolks and sugar in a medium heatproof bowl over a saucepan of simmering water (don't let base of bowl touch water). Using a balloon whisk, whisk until thick and creamy. Remove from heat. Whisk 2 minutes, or until cool.
  • 3
    Using an electric mixer, beat cream and vanilla in a large bowl until soft peaks from. Fold egg mixture, half the blackberries and almonds into cream, until just combined.
  • 4
    Spoon cream mixture into prepared pan; smooth surface. Freeze 6 hours or overnight until set. Turn out onto a serving plate. Top with remaining blackberries. Cut into slice to serve.

Notes

You could use leftover egg whites to make friands.

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