- 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
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.