Lemon Yoghurt Semifreddo
Prep: 510 Minutes
Cook: 5 Minutes
Servings: 10
Layered like a tiramisu, this Lemon Yoghurt Semifreddo looks so gourmet but is actually really simple to create. With tangy lemon zest and creamy natural yoghurt, this Lemon Yoghurt Semifreddo would make the perfect summer dessert. Make it in advance for your next social gathering so all you’ll have to do is slice and serve for your guests.
Ingredients
Lemon Syrup
- ⅔ cup CSR Caster Sugar
- 1 tbs finely grated lemon rind (approx. 2 lemons)
- 120ml lemon juice
Semifreddo
- 2 egg whites
- ½ cup CSR Caster Sugar
- 1 cup sweetened natural yoghurt
- 200ml pouring cream
- 18 savoiardi biscuits
For Serving
- 100ml pouring cream
- 1 tbs CSR Pure Icing Sugar
- Raspberries and cherries
Method
- Line a 20 x 10cm loaf tin with baking paper, extending 5cm above the top.
- 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.
- For the semifreddo, beat egg whites until soft peaks form. Gradually add caster sugar until smooth and glossy.
- 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.
- 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.
- Beat additional cream with icing sugar until thickened.
- 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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