RASPBERRY & CHOCOLATE SEMIFREDDO
PREP AND COOK: 45 MINS
• 2 cage-free eggs
• 4 egg yolks
• 1 cup caster sugar
• 2 tsps vanilla bean paste • 600ml tub thickened
• 125g punnet fresh raspberries, plus extra to decorate
• 200g block Cadbury
• ½ cup shredded coconut,
1 Lightly grease a large, deep loaf pan (base measuring 11.5cm x 20cm x 9cm deep). Line base and sides with baking paper, extending the paper 3cm above the pan edges. 2 Combine the eggs, yolks, sugar and vanilla in a large, heatproof bowl. Whisk well. Sit bowl over a saucepan of simmering water. Whisk for about 10 to 12 minutes, or until pale and slightly thickened. Remove bowl from heat. Stand at room temperature, whisking occasionally, until cool.
3 Beat cream in a small bowl of an electric mixer until soft peaks form. Gently fold into cooled egg mixture. Add raspberries, chocolate and coconut. Gently fold through until combined. Pour into the prepared pan and smooth over the top. Freeze, covered overnight, or until firm.
4 To serve, invert semifreddo onto a serving plate. Remove lining paper. Decorate with extra raspberries.