Quick & Easy

Lemon semifreddo

A light and zesty Italian-style dish that is a great summery dessert.
Lemon semifreddoAustralian House & Garden



1.Place lemon zest, juice and sugar in a medium saucepan over medium heat. Bring it to boil. Remove from heat and cool for 10 minutes. Strain syrup into a jug.
2.Place a egg yolks in large bowl. Beat until light and fluffy. Pour into syrup, whisking for 3 minutes, or until mixture is tepid. In a separate bowl, whisk cream until soft peaks form, then fold into yolk mixture. Pour into 20 x 30cm pan. Drizzle over the liqueur and very gently swirl through. Freeze overnight.
3.Pulse remaining teaspoon of lemon zest and 2 tablespoons coconut in a mini food processor; stir in remaining coconut. Just before serving, use a biscuit cutter to cut 2 sponge circles per serve. Using same cutter, cut 1 semifreddo circle per serve. Sandwich semifreddo between sponge circles, top with zest-coconut mixture, then serve with berries and couils.
4.To serve, slice and garnish with fresh berries.

Make semifreddo the day before. For a casual dessert, freeze semifreddo in a 9x25cm loaf pan.


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