Your tastebuds will tingle with this zesty, creamy creation. Crunchy bits of meringue and lovely lemon combine to create a beautiful dessert.
Prep Time 5 minutesmins
Cook Time 5 minutesmins
freezing time 6 hourshrs
Total Time 6 hourshrs10 minutesmins
Course Dessert
Servings 8people
Ingredients
1egg
2egg yolks
½cupcaster sugar100g
300mlthickened cream
⅓cuppassionfruit pulp80ml
1lemonjuice and zest
Handful of fresh mint leaves
2passionfruit
lemon curd
6store brought meringues
Instructions
Line the base and sides of an 8x25cm loaf tin with plastic wrap, allowing the sides to overhang.
Use an electric mixer to whisk the egg, egg yolks and sugar in a medium heatproof bowl until thick and creamy. While continually whisking, place the bowl over a saucepan of simmering water and whisk for 5 minutes or until mixture doubles in size. Remove from heat and set aside.
Add half the cream to the egg mixture and gently fold until just combined. Add the remaining cream, passionfruit pulp and lemon juice and fold until just combined. Pour into the prepared pan and place in the freezer for 6 hours or overnight until firm.
Turn the semifreddo out onto a serving platter. Drizzle with the lemon curd, zest, fresh passionfruit pulp and scatter with mint leaves. Serve immediately.