1¾ cups cream
¼ cup caster sugar
1 tsp vanilla extract
100g white chocolate, finely chopped
½ cup Christmas fruit mince
Orange slices, pomegranate arils, mint leaves, to serve
Fully line a 22cm x 11cm loaf tin with plastic wrap, leaving a 3cm overhang down each side. Whip the cream to soft peaks, then chill until ready to use.
Separate the eggs and place into separate bowls. Whisk the egg yolks with the sugar and vanilla extract until thick and pale. Whisk the egg whites until soft peaks form. Using a large metal spoon, fold the egg whites into the yolk mixture.
Fold the cream into the egg mixture, along with the chocolate and fruit mince. Spoon into the prepared tin, cover with the plastic wrap and freeze until frozen.
To serve, remove the semifreddo from the freezer, leave for a few minutes to soften slightly before lifting out of the tin. Place on a platter, remove plastic wrap and cut into slices to serve. Garnish with orange slices, pomegranate arils and mint leaves.
Tip: This easy but impressive Christmas dessert can be made up to a week in advance.