Vanilla Semifreddo

Vanilla Semifreddo
10 Mins
Prep time
10 Mins
Cooking time
Serves 12

What you need

  • 500g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 3/4 cup caster sugar
  • 3 eggs, separated
  • 2 tablespoons lemon juice
  • 100ml lite cream, heated to boiling point with the seeds of 1 vanilla bean
  • 2 tablespoons sugar, extra

How to make it

  • MIX PHILLY and sugar until smooth. Add the egg yolks and lemon, mix until just combined. Gradually add hot cream until ingredients are mixed.
  • WHIP the egg whites until stiff peaks are just forming. Gradually add extra sugar, beating until dissolved. Gently fold in egg white mix until just combined into PHILLY mixture.
  • POUR into a lined 20cm springform tin. Freeze for 2-3 hours or until solid. Half an hour before serving, remove from freezer to refrigerator. Dust with icing sugar and serve.