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    Semifreddo with Bashed Up Bars

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    Semifreddo with Bashed Up Bars

    Serves: 6


    • 260ml double cream
    • 4 large organic eggs
    • 2 ½ tablespoons caster sugar
    • 2 Dime bars
    • 4 packets Maltesers


    1. You need 3 large bowls and a whisk. Put the cream into one bowl, carefully break the eggs into a second and, with your fingers, transfer the yolks to a third bowl. Whip the cream to soft peaks. Add the sugar to the egg yolks and beat until creamy, light and pale.
    2. Take the chocolate bars, wrap them (still in their packets) in a tea towel and bash them to a powder with a rolling pin.
    3. Add a pinch of salt to the egg whites and, with a clean whisk, beat until stiff and airy. Fold all these ingredients together very gently, trying to keep in the air, and place in the freezer for around 2 hours until half-frozen. From this point you can keep the semifreddo for weeks, allowing it to soften for 20 minutes in the fridge before eating. Serve with fresh strawberries, raspberries, etc.

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