It’s no secret… I LOVE (yes capitals) LOVE Summer. It would have to be my most favourite season. I love everything about it from the sunny days, long summer nights, alfresco dining, BBQ’s, trips to the beach and especially the summer fruits. And, I absolutely love all the Summer stone fruits and berries, give me perfectly ripe juicy berries any day and I am one happy lady.
{Warning: If you’re diabetic, on a diet or allergic to berries or chocolate then look away} because this recipe has high doses of both.
This Berry Semifreddo is the perfect dessert for Summer – it’s creamy, half-frozen, soft, fruity and slightly tangy all in one; it is extremely decadent and all sorts of good bad for you. The richness of the biscuit base is cut by the tanginess of the berries and finished off nicely with the creamy ice cream layer.
The hardest part second hardest part is crushing the biscuits so provided you have a food processor (or a good strong arm with a rolling pin attached to the end to bash the bikkies to pieces) you are away laughing. The hardest part (seriously) is trying NOT to eat any of it as you go.
Whilst perfect for the Summertime, this recipe is a great one to whip out all year round. In the Summer when berries are plentiful you can make it with fresh juicy berries and in the cooler months you can make with frozen berries. I can guarantee, if you poke your head in my freezer you will find I have berries in there all year round. They are perfect for so many recipes from smoothies to muffins to this yummy dessert.
- 150g chocolate chip bisucits
- 100g plain biscuits
- 100g malteasers
- 80g butter, melted and cooled
- 330mls whipping cream
- 1/4 c icing sugar
- 1 x 420g tinned boyesenberries
- 1/2 c chocolate chips
- 1 litre good quality vanilla ice cream, softened
- Mixed berries, to serve
- Grease and line a 22 cm square slice or cake pan with plastic wrap ( I like to line the tin both ways to ensure the dessert comes out easily)
- Process the bisucits and malteasers in a food processor to a fine crumb. Add butter and mix to combine. Press into base of tin ensure you get mxture right into the corners. Place in fridge to firm you while you make the next layer
- In a large bowl, whip cream with icing sugar until thick. Fold drained tinned boyesenberries and chocolate chips into whipped cream. You want the berries to colour the cream yet you still want whole berries and berry pieces amongst the cream
- Layer on top of biscuit base and place in freezer for two hours
- Top with softened ice cream, cover with plastic wrap to give a smooth finish. Return to freezer preferably overnight
- Remove from freezer just be for serving. Remove from tin - you may need to wipe tin with a hot cloth to help it come out
- Serve topped with berries dusted in icing sugar
One thing I love about this recipe is it is SO easy to make. It is one of those ‘put together’ recipes, so no real baking as such involved. That’s the BEST part – no one will ever be able to guess just how easy it was to pull together. Your secrets safe with me 😉
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