Recipe // Decadent Mallow Semifreddo
Outdoor dining and summer get-togethers - it's that time of the year again!
Here’s a delicious summer dessert recipe that combines the best of our treats.
Makes 8 - 10 portions
Ingredients
- 4 eggs
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100g granulated sugar
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300g heavy cream
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200g yoghurt (full-fat or greek)
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75g Mini Mallows + extra for topping
Materials
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Cake tin (26cm)
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Plastic wrap
Let's get started!
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Add the heavy cream and 50g of sugar to a large, clean bowl. Whip until smooth and thick.
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Seperate the egg yolks from the egg whites.
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Add the egg yolks and 50g of sugar to another bowl. Whisk until it smooth, leaving you with a white/yellow mix.
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Add the egg whites to another bowl and whip until stiff.
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Add the whipped cream mixture, yoghurt and chocolate powder to the white/yellow egg mixture. Carefully fold the mixture together using a spatula.
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Now add the egg whites mixture and carefully fold the mixtures together using a spatula.
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Now add the mini mallows and carefully fold the mixtures together using a spatula.
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Line your cake tin with plastic wrap.
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Carefully add the mixture to the cake tin and spread out evenly.
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Put in the freezer until completely frozen (at least 8 hours - preferably a whole night)
Now take out your beautiful semifreddo and decorate to your liking before serving!
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Carefully chop our chocolate marshmallows into smaller pieces
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Add some extra mini mallows
Your Mallow Semifreddo is now ready to be enjoyed!
Recipe made by The Baking Foodstylist for BARÚ.