A semifreddo is literally a half-frozen dessert and often a little more sophisticated than ice cream. This one is perfect for adults and children alike. I prefer to make my own meringues, but I won't tell on you if you use shop bought ones.
Preparation Time: 30 minutes
Cooking Time: Between one hour and a half and three hours, plus freezing time
Makes: 8-10 servings
Ingredients For the meringues
2 large egg whites
100g caster sugar
1 tbsp strong espresso, or instant coffee dissolved in 1 tablespoon of boiling water (optional)
1 tbsp sifted cocoa powder (optional)
For the semifreddo
150g dark chocolate, broken into pieces
3 large eggs
75g caster sugar
225ml double cream
Raspberries to serve
Pre-heat the oven to 100°C and line a baking sheet with baking parchment.
Beat the egg whites for a few minutes until they form thick peaks when the beaters are lifted.
Continue to beat whilst gradually adding the caster sugar tablespoon by tablespoon until you have a thick, glossy mixture.
If you wish to flavour the meringues, either fold in the coffee or cocoa powder. For a bit of variety you can divide the mixture into two and make three coffee-flavoured and three chocolate-flavoured meringues.
Spoon the meringue mixture onto the prepared baking sheet (this quantity makes six). Bake in the oven for 3 hours if you like them crispy, or 90 minutes if you prefer them squidgy in the middle.
When they are cooked, leave them to cool on a wire rack.
Line a 1kg loaf tin with clingfilm, making sure there is plenty to overlap the sides.
Put the broken chocolate in a basin over a saucepan of simmering water.
Leave until melted, then put aside to cool a little.
Whisk the eggs and sugar in a large bowl until you have a pale creamy mixture that has quadrupled in volume. When you lift the beaters they should leave a trail.
Fold in the cooled, melted chocolate.
Whip the cream to the soft peak stage.
Fold into the mixture.
Roughly crush the meringues and fold into the mixture.
Spread everything into the tin and freeze for about 8 hours.