Semifreddo
 
 
Author:
Serves: Makes 2 litres.
Ingredients
  • 3 EGGS
  • 2 EGG YOLKS EXTRA
  • 1 TEASPOON VANILLA EXTRACT
  • 1 CUP (220G) CASTER (SUPERFINE) SUGAR
  • 2 CUPS (500ML) SINGLE (POURING) CREAM
Instructions
  1. Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
  2. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
  3. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/mango-coconut-semifreddo/