Instruction
1. Prepare the Tin
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Line a 24cm x 11cm x 7cm deep loaf tin with cling film, ensuring there is enough overhang to cover the top later.
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Line the base of the tin with a piece of baking paper.
2. Crush the Raspberries
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Place 100g of the raspberries into a small bowl.
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Using a fork, lightly crush them with the 1 level tbsp of optional sweetener, if you are using it. Set aside.
3. Make the Custard Base
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Spoon the fromage frais, the reduced-fat-and-sugar custard, and the quark into a large bowl.
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Whisk the mixture well until smooth and thoroughly combined.
4. Prepare the Meringue
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Place the 2 large egg whites in a large, clean glass bowl.
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Using an electric hand whisk, beat the egg whites on a medium speed until they form stiff peaks.
5. Assemble the Semifreddo Mixture
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Gently fold the stiffly beaten egg whites, the lemon zest, and the 2 level tbsp of sweetener into the fromage frais mixture.
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Next, gently fold in the remaining whole raspberries (300g).
6. Fill and Freeze
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Add the crushed raspberries (from step 2) to the mixture and stir lightly to create swirls.
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Pour the mixture into the prepared loaf tin.
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Cover the tin with the overhanging cling film, and then cover it again with foil.
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Freeze for 6-8 hours, or until the semifreddo is firm.
7. Serve
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Transfer the semifreddo to the fridge 1 hour before serving to allow it to soften slightly.
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Remove the semifreddo from the tin (using the cling film overhang to lift it out) and peel off the baking paper and cling film.
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Decorate the top with the extra raspberries.
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Cut into 8 equal slices to serve.