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Tropical semifreddo
Tropical semifreddo
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Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Celebrate Christmas with a light and elegant semifreddo instead of heavy puddings.
Ingredients:
  • 2 egg yolks
  • 100g caster sugar
  • 300ml thickened cream
  • 125ml coconut cream
  • 80ml passionfruit
  • 75g glace pineapple
  • 50g bought mini meringues
  • 1 ripe mango, stone removed, peeled, sliced
  • 1 ripe banana, peeled, sliced
  • 1/4 ripe fresh pineapple, peeled, thinly sliced
  • 1/2 papaya, peeled, seeded, sliced
  • Passionfruit pulp, extra, to serve
Instructions:
  • Cover the base and sides of an 8 x 25cm bar pan with plastic wrap, leaving extra wrap on the sides.
  • Whisk egg, egg yolks, and sugar with an electric mixer in a large heatproof bowl until thick and creamy. Then, place the bowl over a saucepan of simmering water and whisk until the mixture doubles in size.
  • Whip the cream and coconut cream with an electric mixer until soft peaks form in a large bowl. Next, gently fold in half of the cream mixture into the egg mixture until just combined. Then add the rest of the cream mixture along with passionfruit pulp, folding until just combined. Lastly, gently fold in the glace pineapple and meringues until fully combined.
  • Transfer the mixture into the pan and chill in the freezer for 6 hours or overnight until it's set.
  • Invert the semifreddo onto a serving plate. Sprinkle with the mixture of mango, banana, fresh pineapple, and papaya. Finish with a drizzle of extra passionfruit pulp before serving.

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