Semifreddo with Seasonal Fruits

Recipe Bar Centrale, Images Brydie Thompson

This light and refreshing dessert will please kids and grown-ups on a warm sunny day. You can use any fresh seasonal fruits, but I would recommend strawberry and mint.

3 eggs

2 egg yolks

½ tsp vanilla extract

1 cup caster sugar

500g fresh strawberries, halved (or quartered if large)
2 sprigs fresh mint, leaves picked and finely chopped

2 cups cream

fresh strawberries pistachios and thyme mint for garnish


Combine eggs, yolks, vanilla extract and sugar in a heatproof bowl. Place over a saucepan of simmering water and whisk for 5 minutes until frothy.

Remove from heat and beat with an electric mixer until thick and pale. Fold in the strawberries and chopped mint.

Beat cream until soft peaks form. Gently fold through the egg and strawberry mixture.

Line a 900g loaf tin with cling film, allowing some overhang.

Pour in semifreddo. Cover with overhanging cling film and freeze overnight or at least 6 hours until frozen solid.

Remove from pan and decorate with fresh berries.

Serve in thick slices.

Bar Centrale
Located in the old Tauranga Post Office
51 Willow Street, Tauranga

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