Raspberry Yoghurt Semifreddo With Amaretto Crumbs

A traditional Italian recipe

A real seasonal showstopper that doesn’t leave you feeling heavy and full.

Suitable from 1 year

Ingredients

  • 150g frozen raspberries
  • 50ml water
  • 1 tablespoon brown sugar
  • 4 egg whites
  • 4 tablespoons of maple syrup or runny honey
  • 1/4 teaspoon cream of tartar
  • a generous pinch of sea salt
  • 500g natural thick full fat yoghurt
  • 100g Amaretto biscuits (optional)
  • 100g frozen or fresh raspberries, to garnish

Method

  • Line a 20cm long x 10cm wide x 6cm deep loaf tin with cling film, leaving enough hanging over sides to fold over
  • Meanwhile strain the yoghurt in the fridge in a muslin or think tea towel lined sieve for at least an hour to thicken
  • In a large heatproof bowl, combine the egg whites, honey, cream of tartar and salt. Place bowl over a pot of simmering water (the bottom should not touch the water) and using an electric beater, whisk on high speed until stiff, glossy peaks form, about 5-8 minutes
  • Fold a few large tablespoons of the meringue mixture into the yoghurt, then gently fold the remaining meringue until well incorporated
  • Spoon one third of the yoghurt meringue mixture into the prepared loaf tin, pressing down with a spatula to make sure the mixture is evenly distributed over the base and into the corners of the tin
  • Working in layers, follow with a layer of the raspberry mixture and cover with a further 1/3 of the yoghurt meringue. Repeat once more using another 1/3 of the raspberries and all the remaining yoghurt meringue
  • Lightly tap the filled tin against your work surface to remove any bubbles and smooth the surface of with a spoon. Cover and freeze until firm, about 8 hours or overnight
  • Remove the semifreddo from the freezer and leave to stand at room temperature for 5 to 10 minutes to soften slightly. Turn out onto a serving platter, scatter with frozen raspberries and Amaretto biscuit crumbs. Slice thickly and serve
  • Gently heat 150g frozen raspberries with the water and sugar until it is bubbling away and thick for around 8-10 minutes, set aside to cool.