Semifreddo with Maltesers, meringue and almonds

Recipe

Semifreddo in Italian means “half cold”. The technique blends velvety ice cream with the fluffy texture of a frozen mousse dessert. They are an easy, no-nonsense way to have an ice-cream as your final course that you can prepare in advance and either scoop straight out of a large container or slice for a neater look. No ice cream machinery needed, and feel free to mix up the fun ingredients with your own favourite chocolate and nuts etc.

This is a fun combination and great for a party dessert that suits all ages.

Serves 6 – 8. V. Can make GF by swapping out the Maltesers. Freezes well.

Pictured: Semifreddo with Maltesers, meringue and almonds

1 tsp vanilla essence – vanilla paste is even better

50g sugar

4 large eggs, separated

600ml double cream

Salt

Handful Maltesers, crumbled

2 meringue nests, crumbled

2 tbsp Flaked almonds, toasted

In one bowl - mix vanilla, sugar and yolks til pale.

In another bowl - whisk cream to soft peaks – do not over whip. To note, cold cream beats faster.

In another bowl – beat egg whites with a little salt to stiff peaks - make sure the bowl is thoroughly clean and there is no yolk in the mix as any fat can minimise the peaks of the beaten whites.

Add cream mix and egg whites to yolk mix; stir a little to blend slightly.

Add Maltesers, meringue and almonds to yolk sugar mix. Fold in gently til all mixed together, just.

Spoon into a container that can go in freezer – a log shaped one is good for slicing.

Cover with cling film and freeze.

Wonderful on its own or great served in slices between wafer biscuits as an ice-cream sandwich!

Pictured: Meringue Nests

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