Vanilla Semifreddo with Raspberry Swirl
Inspired by techniques from America's Test Kitchen.
A chilled vanilla dessert featuring vibrant raspberry jam ripples and a light, airy texture achieved through careful whisking and folding.
Always check the labels of the products you use.
Method
- 1
Line. Line a 23 x 13 cm loaf tin with cling film. Ensure there is an 8 cm overhang on the sides for easy removal.
- 2
Whip. Whip 360 ml cold double cream to soft peaks. Start on medium-low until foamy then increase to high for 1-3 min and chill.
- 3
Heat. Whisk 4 large eggs with 150 g caster sugar and a pinch of fine salt in a heatproof bowl set over barely simmering water, with the bowl clear of the water. Keep whisking until the mixture reaches 71 °C, 5-8 min.
- 4
Beat. Transfer to a mixer bowl and add 1 tsp vanilla. Beat on medium-high for 3-4 min until the mixture is thick, pale and doubled in volume.
- 5
Fold. Gently fold in half of the chilled cream using a silicone spatula. Add the remaining cream and fold until no streaks remain.
- 6
Swirl. Spread a third of the mixture in the tin, dot with 2 tbsp jam and swirl it through with a skewer. Add half the remaining mixture and 2 tbsp jam and swirl again, then finish with the rest of the mixture and the last 2 tbsp jam.
- 7
Freeze. Smooth the top, cover with the overhanging film and freeze for at least 8 h until firm.
- 8
Serve. Turn the semifreddo out onto a board and peel off the film. Cut 2.5 cm slices with a knife dipped in hot water and wiped dry, and serve at once.
Storage
Wrap well and keep in the freezer up to 2 weeks; slice straight from the freezer with a hot, dry knife.
Equipment
- 23 x 13 cm loaf tin
- cling film
- stand mixer with whisk
- heatproof bowl
- saucepan
- instant-read thermometer
- silicone spatula
- skewer
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 304 kcal |
| Protein | 4.5 g |
| Carbohydrate | 30.6 g |
| of which sugars | 27.5 g |
| of which free sugars | 26.1 g |
| Fat | 18.6 g |
| of which saturates | 11.1 g |
| Fibre | 0.2 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
