Lemon Yoghurt Semifreddo

Updated at: Thu, 17 Aug 2023 02:54:24 GMT

Step 1

Line a 20 x 10cm loaf tin with baking paper, extending 5cm above the top.

Step 2

For the syrup, combine sugar, lemon rind and juice in a small saucepan. Bring to a simmer and cook until sugar has dissolved. Set aside to cool.

Step 3

For the semifreddo, beat egg whites until soft peaks form. Gradually add caster sugar until smooth and glossy.

Step 4

In a separate bowl, beat the yoghurt and cream until thickened. Stir in 1 tablespoon of the lemon syrup. Using a large metal spoon, gently fold in the egg white mixture until well combined.

Step 5

Coat the biscuits in lemon syrup. Create a base layer of 6 biscuits in the tray topped with half the yoghurt mixture. Repeat another layer. Finish with a layer of biscuits pressed into the yoghurt. Cover with plastic wrap and freeze overnight.

Step 6

Beat additional cream with icing sugar until thickened.

Step 7

Remove semifreddo from freezer. Tip onto serving platter, remove baking paper, dollop with cream and top with cherries and raspberries. Drizzle with remaining syrup.

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