Summer fruits semifreddo

    4 hours 20 min

    A delicious cake with yummy summer fruit berries. Allow plenty of time for the dessert to reach desired frozen state, times could vary greatly based on the thickness of the box or mould you use, so allow a little extra time just in case. If the semifreddo freezes completely, allow to thaw for a short period in the fridge until slightly softened.


    4 people made this

    Serves: 12 

    • 225g raspberries
    • 125g blueberries
    • 125g redcurrants
    • 50g icing sugar
    • juice of 1 lemon
    • 1 vanilla pod, split
    • 50g caster sugar
    • 4 large eggs, seperated
    • 600ml double cream
    • 1 pinch salt
    • fresh redcurrants, to decorate

    Prep:20min  ›  Extra time:4hr freezing  ›  Ready in:4hr20min 

    1. Wash and hull or remove stalks from the fruits, as necessary, then put them into a food processor or blender with the icing sugar and lemon juice. Blend to a puree, pour into a jug and chill in the fridge, until needed.
    2. Remove the seeds from the vanilla pod by opening the pod and scraping the inside with the back of a knife. Add the seeds to the sugar and whisk with the egg yolks until pale and thick.
    3. In a second bowl, whip the cream until soft peaks form; do not overwhip. In a third bowl, whip the egg whites with the salt until stiff peaks form.
    4. Using a large metal spoon, to avoid knocking any air from the mixture, fold together the fruit puree, egg yolk mixture, the cream and egg whites.
    5. Transfer the mixture to a round, shallow, lidded freezer box or mould lined with cling film and freeze until almost semi-frozen, about 3 to 6 hours depending on the thickness of your box or mould.
    6. Turn out the semi-frozen mixture onto a serving plate, cut into wedges and serve decorated with a few fresh redcurrants. If the mixture thaws completely, eat immediately and do not refreeze.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)