A deliciously creamy and zingy semifreddo recipe, perfect for a celebration or special occasion.

Serves: 4-6 | Cooking Function: Fridge overnight; freezer overnight | Preparation time: 30 minutes

Ingredients

• 15-16 Nice biscuits
• 250ml double cream
• 250ml vanilla custard
  
  

For the Macerated Fruit

• 150g strawberries
• 2 tbsp balsamic vinegar
• 150g frozen peaches and apricots
• 2 tbsp limoncello

Note: Allergens highlighted in bold

1. Prepare the fruit by mixing the strawberries with balsamic vinegar. In a separate bowl, mix together the frozen peaches and apricots with the limoncello. Cover and place both bowls in the fridge overnight.

 

2. Double wrap a small loaf tin in cling film.

3. Whip the double cream to very stiff peaks. Gently fold in the custard until smooth.

 

4. Slice the macerated strawberries in half and slice the peaches and apricots into 2cm pieces.

 

5. Line the base of the tin with Nice biscuits, ensuring there are no gaps.

 

6. Spread a layer of the cream and custard mixture and place on either a layer of strawberries or apricots. Cover with another layer of biscuits and repeat the layers, alternating the fruit each time. Finish with a layer of biscuits.

 

7. Double wrap in cling film and place in the freezer overnight, until set.

 

8. Remove from the freezer at least 30 minutes before serving to defrost slightly before slicing and serving.