Ingredients
Serves 66 eggs
100g caster sugar
150ml good quality marsala or your favourite dessert wine
300ml thickened cream
Method
Separate the eggs.
Bring together the egg yolks, sugar and the marsala in a mixing bowl. Place the bowl over a pot of simmering water (bain-marie) and whisk continuously until the mix increases in volume and becomes thick. Remove the bowl from the heat and allow it to cool.
Whisk the eggwhites to soft peaks. In a separate bowl also whip the cream until it becomes quite thick.
Use a spatula to fold the cream with the thickened and cooled marsala mix and then fold in the egg whites. Try not to be to heavy handed as you will knock the air out of the egg whites and the end result will lose its height. Pour the semifreddo into a square baking dish, cover with cling film and set in the freezer.
After about six hours the semifreddo should be set. I always like to serve it in a martini or wine glass as it gives it the “wow factor”.