Put this make-ahead dessert on your holiday menu. It adds a burst of sunshine to any feast.
Serves1212
Cook time10 mins10 minutes
Prep time20 mins20 minutes, + 7 hours freezing & 5 mins standing time
+ 7 hours freezing & 5 mins standing time
Ingredients
125g raspberries
1 mango, stoned, peeled, coarsely chopped
2 Coles Australian Free Range Eggs
2 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
2 cups (500ml) thickened cream
210ml coconut cream
Sliced mango, to serve
Shaved fresh coconut, to serve
Raspberries, extra, to serve
Passionfruit pulp, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease the base and sides of a 10cm x 24cm (base measurement) loaf pan and line with plastic wrap, allowing the sides to overhang. Place the raspberries in a food processor and process until smooth. Strain through a fine sieve into a bowl. Discard solids.
Step 2
Process the chopped mango in a clean food processor until smooth. Transfer to a separate bowl.
Step 3
Use a handheld electric mixer to whisk the eggs, egg yolks and sugar in a heatproof bowl until light and fluffy. Place over a saucepan of simmering water and carefully whisk for 8 mins or until the mixture doubles in size and temperature reaches 72°C on a sugar thermometer. Remove from heat. Continue whisking for a further 2 mins or until the mixture cools to room temperature.
Step 4
Use a clean electric mixer to whisk the cream in a bowl until firm peaks form. Add the coconut cream and use a metal spoon to fold until combined. Add the egg mixture and gently fold until just combined. Divide the cream mixture evenly between 2 bowls. Reserve 1 portion in the fridge. Add mango puree to the remaining portion and gently fold to combine. Pour into the prepared pan. Place in the freezer for 1 hour or until just firm.
Step 5
Add raspberry puree to the reserved portion of cream mixture. Pour over mango mixture in the pan. Cover with foil. Freeze for 6 hours or until firm.
Step 6
Remove semifreddo from the freezer. Uncover and set aside for 5 mins to soften slightly. Invert onto a serving platter. Remove plastic wrap. Top with mango slices, shaved coconut and extra raspberry. Drizzle with passionfruit pulp. Serve immediately.
Prep time20 mins20 minutes, + 7 hours freezing & 5 mins standing time
+ 7 hours freezing & 5 mins standing time
Ingredients
125g raspberries
1 mango, stoned, peeled, coarsely chopped
2 Coles Australian Free Range Eggs
2 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
2 cups (500ml) thickened cream
210ml coconut cream
Sliced mango, to serve
Shaved fresh coconut, to serve
Raspberries, extra, to serve
Passionfruit pulp, to serve
Description
Put this make-ahead dessert on your holiday menu. It adds a burst of sunshine to any feast.
Method
Step 1
Grease the base and sides of a 10cm x 24cm (base measurement) loaf pan and line with plastic wrap, allowing the sides to overhang. Place the raspberries in a food processor and process until smooth. Strain through a fine sieve into a bowl. Discard solids.
Step 2
Process the chopped mango in a clean food processor until smooth. Transfer to a separate bowl.
Step 3
Use a handheld electric mixer to whisk the eggs, egg yolks and sugar in a heatproof bowl until light and fluffy. Place over a saucepan of simmering water and carefully whisk for 8 mins or until the mixture doubles in size and temperature reaches 72°C on a sugar thermometer. Remove from heat. Continue whisking for a further 2 mins or until the mixture cools to room temperature.
Step 4
Use a clean electric mixer to whisk the cream in a bowl until firm peaks form. Add the coconut cream and use a metal spoon to fold until combined. Add the egg mixture and gently fold until just combined. Divide the cream mixture evenly between 2 bowls. Reserve 1 portion in the fridge. Add mango puree to the remaining portion and gently fold to combine. Pour into the prepared pan. Place in the freezer for 1 hour or until just firm.
Step 5
Add raspberry puree to the reserved portion of cream mixture. Pour over mango mixture in the pan. Cover with foil. Freeze for 6 hours or until firm.
Step 6
Remove semifreddo from the freezer. Uncover and set aside for 5 mins to soften slightly. Invert onto a serving platter. Remove plastic wrap. Top with mango slices, shaved coconut and extra raspberry. Drizzle with passionfruit pulp. Serve immediately.
