Skill level

Average: 4.1 (6 votes)


  • 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

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.


Freeze semifreddo for up to 1 month.

Freezing time 4 hours

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.