CreamDesserts

Berry and Amaretti Semifreddo

This velvety sensation from Naples is a wonderful no-bake dessert, created by folding cream into an Italian meringue. Semifreddo translates as ‘half cold’ which is just how it’s served… a creamy slice with fresh fruit on top!

Prep Time: 40 mins, plus 8 hours freezing time
Cooking Time: 0
8 people

Ingredients

400g mixed berries, e.g. raspberries, strawberries, extra to decorate
50g icing sugar
Finely grated zest and juice 1 unwaxed lemon
4 medium eggs, separated
50g caster sugar, plus 2tbsp for step 6
125ml Filippo Berio Mild Extra Virgin Olive Oil
400ml double cream
50g amaretti biscuits, crushed

Method

Line the base and sides of a loaf tin (large enough to hold 2 pints of liquid) with baking paper. Quarter the strawberries, put into a pan with the remaining fruit. Add the icing sugar and lemon juice and simmer for 5 minutes, until the berries have softened and the liquid is syrupy.
With a slotted spoon, lift out half the berries and set aside. Blend the remaining mixture until smooth and push the purée through a fine sieve into a separate bowl (discard pips). Leave the purée and berries to cool separately.
Place the egg yolk, lemon zest and caster sugar in a bowl and beat with an electric whisk for 3-4 minutes until the mixture thickens and is paler in colour. Gradually whisk in the Filippo Berio Mild Extra Virgin Olive Oil.
In a separate bowl whisk the cream until it forms soft peaks, then fold into the egg yolk mixture until combined.
Fold in the fruit purée and berries.
In a clean bowl, whisk the egg whites until they form soft peaks, then whisk in caster sugar 1 tbsp at a time until thick and glossy.
Gently fold the egg whites into the berry cream mixture until combined, then gently stir in the crushed amaretti.
Pour into the tin and place in the freezer for at least 8 hours.
Thaw in the fridge for 1 hour before serving in slices, with extra berries.