Semifreddo with mango and passion fruit is a bright and fruity dessert that is also so luxurious and creamy. The name may sound intimidating, but our fool-proof recipe couldn’t be easier to follow and gives results that are simply stunning. This semifreddo requires little prep and lets the fridge do most of the work for you, but will impress all your friends and family. Semifredddo is an Italian dessert which translates as ‘semi-frozen’, and could be thought of as somewhere between a parfait and an ice cream cake. This delightful dessert can come in a whole range of flavours, from rich and chocolatey to fresh and fruity. We used mango and passion fruit for this summer semifreddo, but once you’ve got the basic technique down you could experiment with other flavour combinations of your choice. We’ve added a touch of booze to give our semifreddo an extra kick and grown up twist, but this could be omitted to make the recipe more child-friendly. This easy but impressive recipe is perfect for summer entertaining, and won’t leave you stuck in the kitchen for hours so you’re free to enjoy your evening before tucking in!
- 600ml carton double cream
- 200g golden caster sugar
- 4tbsp passion-fruit juice
- 4tbsp white rum, gin or vodka
- 250g canned alphonso mango pulp
- To finish
- 1 passion fruit, halved
- 1tbsp coconut shards
- You will need
- 900g loaf tin, greased and lined
Whip cream with the sugar, until stiffly peaking. Stir in the passion-fruit juice and white rum, gin or vodka and mango pulp.
Pour into the prepared loaf tin and freeze for at least 4 hours.
To serve, upturn onto a board. Scoop out the passion-fruit flesh and spoon on top. Scatter over the coconut shards. Slice to serve.