Semifreddo alla cassata

By Monché Muller (@monchemuller)

Serves 6

INGREDIENTS

• 2 cups cream 
• 4 eggs, separated 
• 250g castor sugar 
• 50g glacé or preserved cherries 
• 50g almonds, roasted and chopped
• 100g dark chocolate, chopped
• 50g preserved ginger in syrup, drained
• 50g preserved melon in syrup, drained

METHOD

1. Beat the cream in a bowl until stiff, and beat the egg whites in a separate bowl until stiff as well.

2. In another bowl, beat the sugar and egg yolks together until pale and creamy. Add the remaining ingredients to the mixture.

3. Fold the stiff cream into the mixture, followed by the egg whites.

4. Line a 22cm loaf pan with cling wrap. Spoon the mixture into the loaf pan, cover with cling wrap, and freeze overnight.

5. Turn the frozen mixture out onto a platter and allow it to soften for about 10 minutes before slicing to serve.

TIPS!

• Feel free to add pistachios and hazelnuts.
• If you like, serve with crème fraîche, a dusting of cocoa and dark or white chocolate (grated or shards).
• The semifreddo can be made up to three days in advance. It can also simply be spooned into a ceramic bowl to freeze instead of moulded in a loaf tin.