Chocolate Layered Semifreddo
- Yield: 8
- Prep Time: 1h 30 min
- Cook Time: 20 minutes
Chocolate Layered Semifreddo
Ingredients
- Eggs - 3
- Egg yolks - 2
- Sugar - 100g
- Thickened cream - 2 1/2 cups
- Dark chocolate - 150g, melted
- Milk chocolate - 150g, melted
- White chocolate - 150g, melted
Instructions
- Place the eggs, extra yolks and sugar in a medium heatproof bowl. Place over a pot of simmering water and, using a hand-held electric mixer, beat for 6–7 minutes until thick and pale. Remove from the heat and allow to cool slightly.
- In a separate large mixing bowl, whisk the thickened cream until stiff peaks form. Gently fold through the egg mixture until well combined.
- Divide the mixture into three separate bowls in equal-sized amounts, and fold the in melted chocolate, each into a different bowl.
- Line 2 litre long loaf baking tin with glad wrap length-ways and width-ways.
- Pour in the white chocolate mixture. Freeze for 30 minutes, leaving the other mixtures out of the refrigerator.
- Pour in the milk chocolate mixture and freeze for 30 minutes. Repeat with the dark chocolate mixture and freeze until solid.
- Carefully remove plastic wrap after turning out onto a large serving plate before serving.
