Ingredients

• 7 Egg yolks
• ⅔ Cup sugar
• 1 ½ cups whipping or heavy cream
• 4 tbsp Grand marnier
• 1-2 tbsp orange blossom water
• ⅓ Cup raspberries
• ⅓ Cup shelled pistachio nuts
• ⅓ Cup blueberries
• ⅓ Cup strawberries (washed, trimmed cut in half or quarters)
• (plus extra berries for garnish and mint leaves)

Steps

• Step 1

  Line the bread load pan (tin) with some cling film. Push it properly to the bottom using a scrunched up kitchen towel to ensure it’s flat and gets into the corners. There should be overhang on each side.

• Step 2

  In a mixing bowl, add the sugar then separate the eggs and add only the seven egg yolks. Add the Grand Marnier or orange blossom water. (I like to use both) Place over a double boiler on low simmering heat, large bowl and pot is better than small. Whisk using a balloon whisk until the mixture becomes thick. 160F or 72C is a good temperature if measuring. You could use an electric beater but then you will need to constantly scrape the sides as most beaters won’t reach which could result in cooked eggs. Remove from double boiler and continue whisking away from heat until the mixture cools down. You can place the mixing bowl in cold water to help cool down faster.

• Step 3

  In a separate mixing bowl, add your whipping cream and using a whisk, beat until thick. Don’t over whip or it will separate. You can use electric beaters for this step.

• Step 4

  Now pour half the egg mixture into the cream and gently fold using a spatula or wooden spoon. Repeat with the remaining egg mixture.

• Step 5

  Add your berries and pistachio nuts, fold ingredients and pour into the lined loaf pan. Fold back the cling film to cover the top and place in freezer for 6 hours or more.

• Step 6

  Remove from freezer, wave over an open flame to warm up the sides. Pull the plastic cling film from the ends and lift out. If it doesn’t lift out, wave over heat a little more.

• Step 7

  Pull back the plastic, place a board or serving plate ontop, flip both upside down, peel off plastic cling film and garnish with berries and mint leaves. Stand at room temperature to soften before you slice and serve. Remember that this needs to be half frozen, if it starts to melt on the outside, that’s a good thing! That’s how the home made semifreddo should be.

Little Tips

You can also add orange zest if you don't have orange blossom water.