Name: Marsala and hazelnut semifreddo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 eggs; 2 egg yolks; 3/4 cup caster sugar; 2 tablespoon marsala; 300 millilitre carton thickened cream; 1/2 cup roasted hazelnuts, finely chopped; fresh raspberries, to serve

Marsala and hazelnut semifreddo

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Serves 6

Prep

10M

Cook

Total

15M

Ingredients

2 eggs

2 egg yolks

3/4 cup caster sugar

2 tablespoon marsala

300 millilitre carton thickened cream

1/2 cup roasted hazelnuts, finely chopped

fresh raspberries, to serve

Method

1.Place the eggs and yolks into a heatproof bowl. Add the sugar and marsala and place the bowl over a saucepan of just simmering water, making sure the base of the bowl doesn’t touch the water.

2.Using an electric mixer, beat the egg mixture for 4-5 minutes until thick, pale and doubled in volume. Remove from heat.

3.Whip cream in a large bowl. Using a spatula or metal spoon, fold egg mixture and hazelnuts through the cream. Pour into a 6-cup capacity freezer container. Freeze overnight or until firm.

4.Stand at room temperature for 5 minutes before serving in scoops with raspberries.

Use any liqueur of your choice. You can replace the nuts with dried fruit such as dates or raisins.
Note

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Ingredients

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