Image: Edward Pond | Recipe and Styling: Claire Stubbs | Prop Styling: Lara McGraw
This fancy dessert will be a showstopper at your next dinner party.
- 4 large free-range eggs
- ⅓ cup raw sugar
- ¼ cup powdered malted drink mix
- 1 tbsp pure vanilla extract
- 1-½ cups 35% cream
- 2 cups roughly chopped Maltesers chocolates
- 1 cup finely chopped milk chocolate
1 Line a 5" loaf pan with plastic wrap so the pieces extend up and over the edges. That will allow you to easily remove the semifreddo and cut it into neat slices when ready to serve.
2 Separate the eggs, placing the whites in one bowl, the yolks in another. Whisk together the egg yolks, sugar, malted drink mix and vanilla on the medium speed of an electric hand mixer for two minutes, until mixture is pale and fluffy.
3 Beat the egg whites in a second bowl (with clean beaters, as any oil will prevent the whites from whipping) until they form stiff peaks, about 3 minutes. In a third bowl, beat the cream until soft peaks form, about 2 minutes. Gently fold the beaten egg whites into the whipped cream, then fold the egg white-whipped cream mixture into the egg yolk mixture, being careful not to deflate the airiness of the batter.
4 Stir the Maltesers and chopped chocolate through the batter and pour the mixture into the prepared loaf pan. Freeze until firm, about 6 hours. To serve, remove the semifreddo from the pan, peel away the plastic wrap and cut into thick slices with a serrated knife.
Serves 6 to 8.