RECIPE: Choccy biccy semifreddo

Fancy a naughty treat? Your wish is our command... 


3 eggs, separated

150g caster sugar

500ml double cream

200g Choco Leibniz dark biscuits, finely chopped or crushed

Cooking time

30 minutes preparation, six hours freezing 

How to make it

  • Line the base of a 900g loaf tin with parchment paper or a double layer of cling film, leaving the excess hanging out over the edges.
  • Whisk the egg yolks and sugar in a large bowl until pale and fluffy. In a separate bowl, whip the cream until it forms soft peaks. In a third bowl, whisk the egg whites until they form firm peaks.
  • Gently fold the whipped cream into the egg yolk mixture, then carefully fold in the egg whites.
  • Sprinkle a third of the chopped biscuits evenly into the base of the prepared tin. Pour half the semifreddo mixture over the biscuits, followed by the next third of the biscuits. Finally, pour over the remaining semifreddo and top with the remaining biscuits.
  • Cover with the excess hanging parchment or cling film and freeze for at least six hours until solid.

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