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A semifreddo is similar to icecream but a lot simpler to make. It is great to have in the freezer as a go-to dessert, especially over the summer.
Summer berry and yoghurt semifreddo
4 egg whites
¼ tsp cream of tartar
2 cups Greek yoghurt
½ lemon, zest and juice
150g fresh or frozen raspberries
150g raspberries for serving
Line a 2-litre loaf tin with baking paper so that it overhangs the sides.
In a mixing bowl over a pot of simmering water, add the egg whites, honey, cream of tartar and salt.
Make sure the base of the bowl doesn't come into contact with the water. Stir the egg white mixture from time to time. You are wanting the honey to dissolve and the egg whites to warm through (2-3 minutes).
Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form (5-7 minutes).
The meringue should be firm and glossy and keep its shape.
Whisk yoghurt together with lemon juice in a large bowl. Whisk a few large spoonfuls of the meringue mixture into the yoghurt to lighten the base, then fold the rest of the meringue into the yoghurt gently until fully incorporated.
Gently fold in the raspberries and spoon the mixture into your prepared tin. Smooth the surface, then cover with the paper.
Freeze overnight or until firm.
To serve, dip the bottom of the pan in hot water for a few seconds then turn out on to a serving dish.
Decorate with remaining berries and serve in slices.
What is left over can be refrozen if not defrosted. Will last for 3 months in the freezer.