- Prep time 1 hour
- Total time 9 hours
- Portion size 10 servings
Ingredients
Almond Cake:
Raspberry Semifreddo:
White Chocolate Semifreddo:
Method
Almond Cake
Preheat oven to 300°F. Line 9- x 5-inch loaf pan with parchment paper. In large bowl, using electric mixer on medium speed, beat egg whites until soft peaks form; beat in sugar and vanilla until stiff peaks form. Fold in ground almonds. Pour mixture into prepared pan, smoothing top. Bake for 20 minutes. Turn off oven; leave in oven for 15 minutes without opening door. Remove from oven; let cool completely on rack.
Raspberry Semifreddo
In food processor or blender, purée 2 cups of the raspberries, 1/4 cup of the sugar, and lemon juice; strain and set aside. In heatproof bowl, whisk egg yolks and remaining sugar until smooth; place bowl over saucepan of barely simmering water (bowl should not touch water), whisking constantly until thickened, about 8 minutes. Let cool for 30 minutes.
Meanwhile, in medium bowl, using electric mixer on medium speed, beat cream and vanilla until stiff peaks form; fold into cooled egg yolk mixture. Stir in raspberry purée and remaining fresh raspberries. Line separate 9- x 5-inch loaf pan with enough parchment paper to leave overhang on all sides. Pour raspberry semifreddo into pan. Smooth top; cover with foil and freeze for 2 hours.
White Chocolate Semifreddo
Meanwhile, in heatproof bowl, whisk egg yolks and sugar until smooth; place bowl over saucepan of barely simmering water (bowl should not touch water), whisking constantly until thickened, about 8 minutes. Let cool at room temperature for 30 minutes.
Meanwhile, in medium bowl, using electric mixer on medium speed, beat cream until stiff peaks form. Using spatula, gently fold in melted chocolate, then stir in cooled egg mixture and almonds. Pour over raspberry semifreddo in pan. Smooth top, cover and freeze for at least 4 hours or overnight. (Make-ahead: Can be frozen for up to 7 days.) Place reserved almond cake on serving platter. Unmould semifreddo and place in centre of cake. Using sharp knife, cut away edges of cake to make even with semifreddo. Sprinkle with toasted sliced almonds and white chocolate shavings.
Change it Up: Replace the raspberries with your favourite berries—chopped strawberries work very well in this recipe.
Nutritional facts PER SERVING: about
- Iron 1.4 mg
- Fibre 5 g
- Sodium 40 mg
- Sugars 37 g
- Protein 9 g
- Calories 505
- Total fat 33 g
- Cholesterol 165 mg
- Saturated fat 15 g
- Total carbohydrate 43 g
