Vanilla Semifreddo

10 Mins

Prep time

10 Mins

Cooking time

Serves 12

What you need

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.

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