Raspberry & Amaretti Semi Freddo

Updated: 22 June 2012 | Author: Bulla Dairy Foods

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Café cool

Method

1. Combine the raspberries, orange juice and icing sugar in a small bowl, and combine using a fork.
2. Whip the cream in a bowl until thick and set aside, covered in the refrigerator.
3. Beat the egg whites until stiff peaks form and gradually add the castor sugar, adding a little at a time, until the sugar is dissolved.
4. Using a large metal spoon fold the whipped Bulla Cream through the egg whites in a figure 8 motion.
5. Fold the raspberry mixture through the cream mixture and finally fold through the Amaretti biscuit crumbs.
6. Pour mixture into a lined 24cm springform tin or mould. Freeze for 6 hours or overnight.

To serve

1. Slice the Semi Freddo into wedges and place onto individual serving dishes.
2. Garnish with fresh raspberries and serve with Amaretti biscuit crumbs.