Recipe Nick Cummins, Urban Bounty Catering, Hobart

Serving size: Serves 8
Cuisine type: Italian
Cooking time: More than 2 hours
Course: Dessert

Australian House & Garden recipe for semifreddo with berries.

INGREDIENTS

2 tbsp caster sugar
2 tbsp brandy
300g mixed seasonal berries
600ml cream
1/3 cup (100g) icing sugar
2 eggs, separated
1 punnet strawberries, quartered, to serve

METHOD

1 In a small saucepan, heat sugar, brandy and 1 tbsp water, stirring, over medium heat. When sugar has dissolved, add 1/3 mixed berries. Increase heat to high and cook until berries start to break down, about 5mins. Refrigerate mixture for 1hr, then gently stir in remaining mixed berries.

2 In a small bowl, beat egg yolks with ¼ of the icing sugar until pale. Set aside. In a large bowl, beat cream to soft peaks then set aside. In a clean large bowl, beat eggwhites into soft peaks, then gradually add remaining icing sugar until mixture is stiff and glossy. Fold yolk mixture into cream, then fold cream mixture into eggwhites. Fold in berry mixture until just combined.

3 Line 1x 8-cup capacity freezer-proof dish or 8x 250ml moulds with foil. Pour mixture into dish, levelling top with spatula. Tap mould on bench, then cover with foil and freeze overnight.

4 To serve, remove from freezer and stand 10mins. Loosen in mould then turn out onto plate of strawberries.