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Semifreddo Ice Cream Cake with Raspberries, Orange and Crushed Meringue

  • Timer Prep 330 min
  • Chart 430.0 cal/
  • Chef hat Easy


Juice the large oranges. Lightly crush the meringue nests.


  1. 1 Line one 10 x 23cm loaf tin per semifreddo being made with non-stick baking paper.
  2. 2 Put the eggs, yolks, vanilla and sugar in a large glass or metal bowl, set over a pan of simmering water. Whisk for 5 minutes until frothy.
  3. 3 Place the bowl in a shallow bowl of ice-water and beat with an electric mixer until it’s at room temperature.
  4. 4 Crush three-quarters of the raspberries with a potato masher and combine with the orange juice.
  5. 5 Fold through the egg mixture and set aside.
  6. 6 Whip the double cream to soft peaks.
  7. 7 Fold through the egg mixture and add the crushed meringue.
  8. 8 Pour into the tin, cover with baking paper and freeze for 5 hours.
  9. 9 Mash the remaining raspberries with 2 tbsp sugar per semifreddo being made. Press through a sieve to make a purée and refrigerate until needed.
  10. 10 Remove the semifreddo from the tin and peel off the baking paper. Top with the purée and raspberries, before serving in thick slices.
  • Average per serving
  • Calories 430.0kCal
  • Fat27.2g
  • Saturated15.8g
  • Salt0.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg