Berry Semi-freddo with Berry Sauce

clock 25 minutes bowl Serves 8


  • 500 g mixed frozen berries, thawed
  • 3 eggs, separated
  • 120 g caster sugar
  • 1 cup natural unsweetened yoghurt
  • 1 Tbsp icing sugar
  • 100 ml cream
  • 2 sprigs mint, for garnishing
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  • 1. Line a 23cm x 12cm loaf tin with plastic wrap, leaving plenty overhanging at the ends.

  • 2. Place berries into a kitchen blender and whizz until smooth. Pour into a fine sieve and push through into a bowl removing the pips.

  • 3. Place yolks and 100g caster sugar in a bowl. Beat until light and creamy.

  • 4. Fold the yoghurt through the egg yolk mixture. Reserve ½ cup of berries, add the remainder to the eggs and yoghurt.

  • 5. Whisk egg whites and remaining sugar until near stiff but not too dry. Fold through the berry mix gently. Pour into the lined tin and cover. Freeze for at least 4-6 hours.

  • 6. With the reserved berries add 1 Tbsp icing sugar and stir through.

  • 7. To serve, slice the semi-fredo into thick slices, serve with a little of the reserved berry sauce and garnish with mint.

  • Tip: Semi-freddo means half frozen, so if you have left your dessert in the freezer overnight or longer remove 15 minutes before serving. For a special occasion add 1 Tbsp of your favourite liqueur.

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