Mango and raspberry coconut semifreddo

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.