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Black Forest semifreddo
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Oil or softened butter, for greasing
250g frozen black cherries, defrosted, half roughly chopped
3 tbsp kirsch
3 eggs, separated
75g caster sugar
340ml double cream
50g ginger nut biscuits, roughly crushed
60g pistachios, roughly chopped
100g dark chocolate, roughly chopped
1. Grease a 900g loaf tin and line with one long strip of baking parchment (so it overhangs the edges). Put the chopped cherries in a bowl, add the kirsch, then cover the bowl and set aside. Put the egg whites in a large bowl and whisk with electric beaters until they form stiff peaks. In another bowl, whisk the egg yolks with the sugar until pale and thick. In a third bowl, whisk the double cream until it forms soft peaks. Fold the yolk mixture into the whipped cream, until well combined, then fold in the egg whites. Finally, fold through the roughly chopped cherries (with the soaking liquor if liked), 40g crushed biscuits, 40g chopped pistachios and 60g chopped chocolate until combined.
2. Pour the mixture into the prepared loaf tin, smooth the surface with a spoon, cover and freeze for at least 4 hours until firm. To serve, melt the remaining 40g chocolate in a bowl over a pan of barely simmering water. Take the semifreddo out of the freezer, fill a large bowl with hot water and dip the base of the tin into the water for about 30 seconds, then invert onto a serving plate. Drizzle the chocolate over the semifreddo and decorate with the remaining whole cherries, crushed ginger nuts and nuts. Serve straight away, freezing any leftovers immediately after serving for up to 1 month.
Typical values per serving:
This recipe was first published in November 2020.