Super Easy Semi-Freddo

I decided to make some Semi-freddo on Tuesday.  It was really warm outside and after a bad night’s sleep (see previous post) I felt we deserved a nice pudding.

A couple of days earlier  I’d found a bottle of  caramel syrup in the cupboard that needed to be used up  (I’d bought it for pancakes but it got a thumbs down…. someone is a strictly Maple syrup man) .   Anyway I was really pleased with the results,  it tasted very similar to Butterscotch Angel Delight, but a more refined grown up version.   (Because it is made with raw eggs I don’t recommend it given to children…. but then it is a bit too nice to be sharing).  We had it  with some massive strawberries and it was fantastic (didn’t take photos as I was too busy eating it)  This is the recipe, though I must warn you it creates quite a lot of washing up  but the taste is definitely worth it…….

Semi-Freddo with Caramel Syrup

500 ml double cream

5 medium size eggs (or 4 large ones)

50 g caster sugar

vanilla pod

pinch of salt

caramel syrup


Separate the eggs, so the yolks are in one bowl and the whites are in another bowl.  Add the caster sugar to the egg yolks and whisk until the mixture turns pale.  In bowl three  (I did say there was a lot of washing up) gently whip the cream so it becomes soft and billowy.  Add the pinch of salt to the egg whites and whisk until the whites form stiff peaks.

Put some of the caramel syrup into the yolk and sugar mixture,  I used a couple of tablespoons but it depends how strong you like it and the brand you are using.  Give it a  stir until it is mixed in, then carefully add the cream, gently stir and then finally stir in the egg whites.  You need to be quite gentle as you don’t want to stir the air out.

Pour the mixture into small containers and then cover and freeze for at least 4 hours.

Take it out of the freezer and leave in the fridge about 15 minutes before you want to serve it.

I used smallish Tupperware style containers that held about 2 servings each (this makes between 8 and 10 servings…. it depends how hungry you are, but it is quite rich)

You can also put this in a cling-film lined loaf tin and then slice it.

(I used a hand held whisk to make this, if you have lots of bowls you could use a Kitchen Aid but I think that would make even more washing up)

I’m thinking next time I make it to use lemon-curd as I love lemon based desserts and think it would be really good while it is so hot and muggy.