Food & Drink

Raspberry fruit bread semi-freddo

Serves 8 
You will need a 24cm loaf pan. 


210g (approx. 5 slices) good quality fruit bread, chopped 
80ml (1/3 cup) brandy or marsala, optional 
150g frozen raspberries, crumbled 
300ml thickened cream 
3 eggs, separated 
2/3 cup (150g) sugar 


1. Place fruit bread into a food processor bowl and process until rough breadcrumbs.
2. Transfer to a bowl with brandy or marsala and raspberries and toss to combine.
3. Whisk cream and 1/3 cup (75g) of the sugar until soft peaks form. Fold through fruit bread mixture and set aside. 
4. Using electric beaters, whisk egg yolks and remaining 1/3 cup (75g) of sugar for 8 minutes or until very thick and doubled in volume. Fold through cream and fruit bread mixture and set aside. 
5. Whisk egg whites in a grease-free bowl until stiff peaks form then fold through raspberry mixture. Spoon into a greased and lined 24cm loaf pan, cover surface with plastic wrap and freeze until firm.
6. Cut into slices to serve and serve immediately. Keeps frozen for up to 2 months. 

© Angela Nahas 2018, All rights reserved.