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Passionfruit Semifreddo

Smooth creamy semifreddo with the refreshing taste of passionfruit! Perfect for summer, and no need for an icecream maker!

  • 1 egg + 2 egg yolks
  • 1/2 cup caster sugar 
  • 300ml cream 
  • 1/3 cup passionfruit pulp
  • Extra passionfruit pulp to serve
  1. Line a loaf tin with two layers of plastic wrap. 
  2. In a glass bowl, add the egg, egg yolks and sugar. Mix until thick and creamy.
  3. Place bowl over a saucepan of simmering water on the hob. Keep whisking for 5 mins or doubled in size. (Good exercise!). 
  4. Remove from the heat and set aside. 
  5. In a new bowl, beat the cream until soft peaks form. Gently fold half the cream into the egg mix. Then fold in the rest, along with the passionfruit pulp. 
  6. Pour the mix into the lined tin and freeze for 6+ hours or overnight. 
  7. Drizzle over extra passionfruit to serve. 
If you’re trying to take a nice photo of this dessert – best NOT to do it on the hottest day of the year like I did here!!! 

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