Ingredients
- 3 egg yolks, plus 1 whole egg
- ½ cup (110g) caster sugar
- ½ tsp finely grated lemon rind
- 2 tbsp lemon juice
- 300ml thickened cream, whipped
- 200g frozen mixed berries, not defrosted
- Toasted coconut flakes, to serve
- Fresh berries, to serve
Coconut Wafers
- 80g butter
- ¼ cup (90g) honey
- 1/3 cup (75g) brown sugar
- ½ teaspoon vanilla extract
- 2/3 cup (90g) plain flour
- 1 tbsp desiccated coconut, plus extra to garnish
Serves: 8
Prep Time: 30 minutes Plus Freezing Time
Cooking Time: 60 minutes
Method
- Line the base and sides of a 10 x 25 cm loaf pan with plastic wrap, allowing the sides to overhang.
- Use an electric hand mixer to whisk egg yolks, egg, sugar, lemon rind and juice in a large heatproof bowl until thick and creamy. Place the bowl over a saucepan of simmering water and continue whisking until the mixture doubles in size or reaches 75°C on a thermometer. Cool.
- Gently fold through 1/3 of the whipped cream to lighten the mix, then gently fold through the remaining cream; fold through the frozen berries.
- Pour the mixture into the prepared pan and place in the freezer for 6 hours or overnight. Alternatively, if you have a blast chiller, freeze for 2 hours.
- For the Coconut Wafers, in a medium saucepan, melt butter on induction setting 4. Remove from the heat and add honey, brown sugar, vanilla, flour and coconut; mix well. Allow the mixture to stand for at least 15 minutes.
- Preheat oven to 170°C on fan forced. Line two baking trays with baking paper. Spread teaspoonfuls of mixture onto prepared trays with a knife, allowing plenty of space for spreading; sprinkle with extra desiccated coconut. Bake for 7–8 minutes or until golden brown. Cool on the trays for 10 minutes before transferring to a wire rack to cool. (For curled wafers, press warm tuiles over a rolling pin or rounded handle from a wooden spoon. Set aside to cool and harden).
- To serve, turn the semifreddo onto a serving plate. Cut into slices and serve with Coconut Wafers, fresh berries and toasted coconut flakes.
Recipe Notes
The semifreddo mixture can frozen in individual moulds. Store any leftover coconut wafers in an air-tight container for up to 3 days — lovely to have with tea or coffee! Fruit can be varied for what’s in season. Prepare and freeze before adding, as the frozen pieces will distribute better through the egg mixture. You can substitute 200g frozen mixed berries for the fresh berries.
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