Vanilla Semifreddo
This is a great dessert to have ready and waiting for when you need it
Makes enough for: 1 batch Semifreddo
Ingredients
- 2 eggs, separated
- 100 g xylitol, divided
- 125 g mascarpone
- 312.5 mls cream
- 5 mls vanilla extract
Method
- Lightly oil a terrine dish (or anything similar) and line with clingfilm, leaving enough of an overhang to cover your semifreddo
- Place the egg yolks into a large mixing bowl, add 50g of the xylitol and whisk until pale
- Add the mascarpone and gently fold in
- Place the egg whites into a stand mixer bowl and whisk until frothy
- Add the remaining xylitol a tablespoon at a time until a stiff meringue forms
- Add this to the egg yolk mixture, and gently fold in
- Place the cream and vanilla into a mixing bowl and whisk until soft peaks form
- Add this to the egg yolk mixture, and gently fold in
- Pour into the prepared container and smooth as best you can
- Cover with the clingfilm
- Place into the freezer overnight, remove when ready to serve and if serving it whole, unwrap and tip over onto a plate
- Or just scoop it like I did