Strawberry and Raspberry Semifreddo

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  • 8
  • Easy
  • 10 mins
  • 480 mins
  • Average budget

Ingredients

  • 3 Eggs
  • 2 Egg yolks
  • 1 tsp vanilla bean paste
  • 1 Cup caster sugar
  • 3 Cups frozen raspberries (or mixed berries)
  • 2 Cups cream, whipped
  • Fresh strawberries and raspberries to garnish

Preparation

Step 1

Line a loaf tin with cling film.

Step 2

Whisk the eggs, egg yolks, vanilla, and sugar over a double boiler for 5 minutes. Remove from heat. Beat with an electric beater until thick and pale.

Step 3

Crush 2 cups of the berries and fold through the egg mixture. Spread the remaining frozen berries over the base of the lined tin.

Step 4

Fold the whipped cream into the mixture and pour mixture into the tin. Cover with cling film and place in the freezer overnight.

Step 5

Immediately prior to serving, garnish with fresh berries.

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Make it a day ahead so that it will be set by the time you are wanting to serve it.

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