Raspberry Yoghurt Semifreddo With Amaretto Crumbs

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.