FAIRLADY

A summery, festive dessert that won’t keep you in the kitchen all day

Image supplied
Image supplied

Celebrate the sweet things in life with your family – and SPAR Freshline’s range of festive bakes and ripe summer fruit.

The festive season means lots of family time, but usually also lots of kitchen time as you try to keep everyone fed, yet impressed by the offerings on the table. That’s why SPAR Freshline products is just what you need this holiday – using only the freshest ingredients, they do half the work for you and it tastes amazing. And this Fruitcake-flavoured semifreddo is a prime example. Garnish this showstopper with seasonal stone fruits and berries from SPAR Freshline for a riot of colour on your plate.

Fruitcake-flavoured semifreddo with summer fruits

Serves 16

PREP TIME: 30 minutes, plus freezing time

Ingredients

3 eggs

2 egg yolks

250 ml castor sugar

400g SPAR Freshline Iced Christmas Fruit

Cake, chopped

500 ml cream

To serve

3 Spar Freshline plums, stoned and sliced

3 SPAR Freshline Nectarines, stoned and

sliced

250 ml SPAR Freshline berries,

raspberries, strawberries, blueberries and

gooseberries

 Method

  • Line two 12-20cm loaf tins (or individual containers) with clingwrap.
  • Place eggs, yolks and sugar in a heatproof bowl over a pot with simmering water that doesn’t touch the bowl. Beat with electric beater until thick, light in colour and volume has doubled (about 5 mins).
  • Remove bowl from heat and continue beating until mixture has cooled. Whip cream to soft peaks in a second bowl. Gently fold cream into egg mixture with Christmas cake until well combined. Divide semifreddo between prepared tins, cover and freeze overnight.

TIP: Press a thin layer of fruitcake on top before freezing to give semifreddo a base.

  • To serve, unmould semifreddo, remove clingwrap and decorate with Freshline stonefruit and berries. Serve immediately.

TIP: Want to take a shortcut? Mix the fruitcake with 1 litre of softened vanilla ice cream, dish into the loaf tins and freeze.

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