Lemon and yogurt semifreddo recipe

7 ratings Rate
  • Serves 8
  • 15 mins to prepare, plus freezing
  • 434 calories / serving
  • Freezable
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This simple Italian-inspired dessert is the perfect sweet treat to impress your guests with. Light, chewy meringue crumbled into luscious whipped cream, lemon curd and Greek yogurt. This twist on a classic semifreddo takes just 15 minutes to prep for the freezer. Simply finished off with a drizzle of honey and some vibrant fresh berries.

  1. Line a 1kg (2lb) loaf tin with clingfilm, leaving a 5cm (2in) overhang on all sides. Chill in the freezer while you make the semifreddo.
  2. Pare 1 thin strip of rind from the lemon, and then cut into very thin strips and set aside to use for decoration. Zest the remainder of the lemon. Crumble 6 of the merginue nests.
  3. In a large bowl, whisk the cream until it forms soft peaks. Gently fold in the yogurt and lemon curd until well combined. Fold through the lemon zest and the crumbled nests.
  4. Spoon the mixture into the loaf tin and freeze overnight or for a minimum of 12 hours.
  5. Turn onto a platter and remove the clingfilm. Drizzle with the honey, top with the strawberries, raspberries and pared lemon rind, and them crumble over the remaining meringue nests. Leave at room temperature for 10 minutes before cutting into slices and serving.

See more Italian recipes

This dessert is not suitable for refreezing.

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  • Ingredients

  • 1 x 300ml pot double cream
  • 1 x 500g pot finest* 0% Greek Yogurt
  • 320g (11oz) lemon curd
  • 1 lemon
  • 1 x pack 8 finest* Meringue Nests
  • 50g (2oz) clear honey
  • 75g (3oz) strawberries, quartered
  • 75g (3oz) raspberries, halved
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  • Energy 1817kj 434kcal 22%
  • Fat 24.1g 34%
  • Saturates 15.1g 76%
  • Sugars 44.3g 49%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 46.6g Protein 9.1g Fibre 0.4g

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