Fruit Cake Semifreddo

Photography, Foodivine studio

  • Prep time 30 minutes
  • Total time 6 hours & 30 minutes
  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2022



Line 6-cup loaf pan with plastic wrap, leaving excess on all sides. In bowl, combine candied fruit, cherries, almonds, raisins and half of the pistachios. Set aside.

In large heatproof bowl, whisk egg yolks with sugar until smooth. Place bowl over saucepan of hot (not boiling) water and cook over low heat, whisking constantly, until mixture has thickened and sugar has dissolved, about 8 minutes. Let cool to room temperature.

In separate bowl, using electric mixer on medium speed, beat cream with cinnamon, nutmeg and cloves until stiff peaks form. Using spatula, gently fold whipped cream into cooled egg mixture. Gently stir in reserved fruit and nut mixture. Pour into prepared loaf pan and wrap entire loaf pan in foil; place in freezer for 6 hours. (Make-ahead: Can be frozen for up to 1 week.)

Invert to unmold semifreddo onto serving platter and remove plastic wrap. Sprinkle with remaining pistachios.

Test kitchen tip

For a quicker version, replace the egg yolks, sugar and cream with 4 cups of softened store­bought vanilla ice cream. Stir in fruits, nuts and spices. Pour the mixture into the loaf pan and freeze for 4 hours.

Nutritional facts PER EACH OF 10 SERVINGS

  • Calories 340
  • Total fat 19 g
  • Saturated fat 9 g
  • Cholesterol 115 mg
  • Sodium 35 mg
  • Total carbohydrate 37 g
  • Fibre 2 g
  • Sugars 34 g
  • Protein 5 g
  • Iron 0.8 mg
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Baking & Desserts

Fruit Cake Semifreddo