SBS Food

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Marsala fruit bread and raspberry semifreddo

MarsalaFruitBreadRaspberries-0118.jpg
  • serves

    6

  • prep

    25 minutes

  • difficulty

    Easy

serves

6

people

preparation

25

minutes

difficulty

Easy

level

Ingredients

  • 5 slices fruit bread, torn into pieces
  • 300 ml thickened cream
  • 125 ml (½ cup) marsala
  • 1 tsp vanilla extract
  • 3 eggs, separated
  • 165 g (¾ cup) caster sugar
  • 300 g frozen raspberries
Freeze semifreddo for up to 1 month.

Freezing time 4 hours

Instructions

Place bread in a food processor and process until coarsely chopped. Set aside.

Whisk cream, marsala and vanilla to soft peaks. Whisk egg yolks with sugar in a separate bowl until thick and pale. Fold through the whipped cream mixture in 3 batches, then fold through the fruit bread and raspberries.

Whisk egg whites to soft peaks. Fold into the cream mixture in 3 batches. Transfer to a loaf pan lined with baking paper, cover the surface with plastic wrap and freeze for 4 hours or until firm. Cut into slices to serve.

Photography by Brett Stevens.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Angela Nahas, Kirrily La Rosa
Source: SBS



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