Name: Lemon semifreddo
Cook time: 5 min
Total time: 5 min
Yield: 10
Ingredients: 2 tablespoon finely grated lemon zest, plus 1 teaspoon for topping; 1/2 cup (125ml) fresh lemon juice; 1 cup (220g) caster sugar; 8 egg yolks; 2 tablespoon myrtle liqueur, limoncello or eau de vie; 500 millilitre thickened cream; sponge cake, cut in 1/2 cm layers, to serve; fresh berries and berry couils, to serve; 1/4 cup sheredded coconut, plus extra

Ingredients

2 tablespoon finely grated lemon zest, plus 1 teaspoon for topping

1/2 cup (125ml) fresh lemon juice

1 cup (220g) caster sugar

8 egg yolks

2 tablespoon myrtle liqueur, limoncello or eau de vie

500 millilitre thickened cream

sponge cake, cut in 1/2 cm layers, to serve

fresh berries and berry couils, to serve

1/4 cup sheredded coconut, plus extra

Method

1.Place lemon zest, juice and sugar in a medium saucepan over medium heat. Bring it to boil. Remove from heat and cool for 10 minutes. Strain syrup into a jug.

2.Place a egg yolks in large bowl. Beat until light and fluffy. Pour into syrup, whisking for 3 minutes, or until mixture is tepid. In a separate bowl, whisk cream until soft peaks form, then fold into yolk mixture. Pour into 20 x 30cm pan. Drizzle over the liqueur and very gently swirl through. Freeze overnight.

3.Pulse remaining teaspoon of lemon zest and 2 tablespoons coconut in a mini food processor; stir in remaining coconut. Just before serving, use a biscuit cutter to cut 2 sponge circles per serve. Using same cutter, cut 1 semifreddo circle per serve. Sandwich semifreddo between sponge circles, top with zest-coconut mixture, then serve with berries and couils.

4.To serve, slice and garnish with fresh berries.

Make semifreddo the day before. For a casual dessert, freeze semifreddo in a 9x25cm loaf pan.
Note

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