PASSIONFRUIT WHITE CHOCOLATE SEMIFREDDO SANDWICHES
MAKES 10
It’s hard to beat the zing of real passionfruit – the bright, glorious flavour shines in this delicious dessert. Begin this recipe a day ahead to make the semifreddo.
INGREDIENTS
8 egg yolks
1 cup passionfruit juice (see tip)
80g caster sugar
400ml thickened cream
150g white chocolate, melted
Finely grated white chocolate and finely chopped roasted macadamia nuts, for coating
COFFEE MACADAMIA BISCUITS
125g butter, softened
180g brown sugar
180g caster sugar
2 eggs
400g (2⅔ cups) plain flour
80ml (⅓ cup) milk
60g macadamia nuts, coarsely chopped 2 tsp baking powder
2 tsp ground coffee
Sifted icing sugar, for coating
1 For semifreddo, whisk yolks in an electric mixer until pale and fluffy (5-7 minutes). Meanwhile, simmer passionfruit juice and sugar in a small saucepan over medium-high heat, stirring to dissolve sugar, until syrupy (4-5 minutes). Whisking continuously, add syrup to yolks in a thin stream and whisk until cooled to room temperature (8-10 minutes).
2 Whisk cream until soft peaks form; fold in melted chocolate, then fold in passionfruit mixture. Spread into a 25cm x 34cm tray lined with baking paper and freeze until firm (overnight).
3 Meanwhile, for the biscuits, line several baking trays with baking paper. Beat butter, brown sugar and caster sugar in an electric mixer until light and fluffy (4-5 minutes). Beat in eggs, then stir in flour, milk, nuts, baking powder, coffee and a pinch of salt. Refrigerate until firm (1 hour).
4 Preheat oven to 180°C. Roll heaped tablespoonfuls of the dough into balls. Roll each ball in icing sugar to coat thickly, place on baking trays and flatten with the palm of your hand, leaving 5cm between each for biscuits to spread. Bake, swapping trays halfway through for even cooking, until light golden (10-15 minutes). Cool on trays for 10 minutes, then transfer to wire racks to cool completely. These will keep in an airtight container for up to a week.
5 Cut out rounds of semifreddo with a cutter the same size as biscuits and sandwich between biscuits. Roll sides in chocolate or nuts or leave plain and freeze on a tray until firm (1-2 hours). These will keep in an airtight container in the freezer for up to 2 weeks.