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    Gingerbread semi-freddo

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    Gingerbread semi-freddo

    • Preparation time: 15 minutes, plus freezing time
    • Total time: 15 minutes, plus freezing time

    Serves: 10


    Sunflower oil spray
    4 large eggs, separated
    100g light muscovado sugar
    2 tbsp coffee liqueur such as Tia Maria
    300ml pot essential Waitrose Double Cream
    150g plain gingerbread biscuits, roughly crushed
    100g dark chocolate, roughly chopped


    1 Spray a 1.75 litre loaf tin with oil and line with a double layer of cling film.

    2 Place the egg yolks in a large bowl with the sugar and Tia Maria, and whisk until voluminous and thick enough to leave a trail. Beat the cream in a separate bowl until it forms soft peaks then stir into the egg yolk mixture with the gingerbread and dark chocolate.

    3 In a separate bowl, use clean beaters to whisk the egg whites until stiff then fold into the gingerbread mixture. Pour into the tin, cover with clingfilm and freeze overnight or up to one month.

    4 Turn out the semi-freddo and cut into thick slices using a serrated knife. 

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    Cook’s tip
    Lay a long strip of parchment down the length of the tin before lining with clingfilm to make lifting out the semi-freddo easier.

    Egg warning
    This recipe contains raw egg and is therefore not suitable for the young, pregnant women, elderly people or those whose immune systems are weak.


    Average user rating

    3 stars