-
-
Add this recipe to your binder
This recipe is in your binder
-
Lemon and yogurt semifreddo recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
112 ratings
In partnership with The Tesco Recipes team
This simple Italian-inspired dessert is the perfect sweet treat to impress your guests with. Light, chewy meringue crumbled into luscious whipped cream, lemon curd and Greek yogurt. This twist on a classic semifreddo takes just 15 minutes to prep for the freezer. Simply finished off with a drizzle of honey and some vibrant fresh berries. See method
Ingredients
- 300ml pot double cream
- 500g pot Tesco Finest 0% Greek Yogurt
- 320g lemon curd
- 1 lemon
- pack 8 Tesco Finest Meringue Nests
- 50g clear honey
- 75g strawberries, quartered
- 75g raspberries, halved
Each serving contains
-
Energy
1815kj
434kcal
22%
-
Fat
24g
34%
-
Saturates
15g
76%
-
Sugars
44g
49%
-
Salt
0.2g
3%
of the reference intake
Carbohydrate 46.6g
Protein 9.1g
Fibre 0.4g
Method
- Line a 1kg loaf tin with clingfilm, leaving a 5cm overhang on all sides. Chill in the freezer while you make the semifreddo.
- Pare 1 thin strip of rind from the lemon, and then cut into very thin strips and set aside to use for decoration. Zest the remainder of the lemon. Crumble 6 of the merginue nests.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
- In a large bowl, whisk the cream until it forms soft peaks. Gently fold in the yogurt and lemon curd until well combined. Fold through the lemon zest and the crumbled nests.
- Spoon the mixture into the loaf tin and freeze overnight or for a minimum of 12 hrs.
- Turn onto a platter and remove the clingfilm. Drizzle with the honey, top with the strawberries, raspberries and pared lemon rind, and them crumble over the remaining meringue nests. Leave at room temperature for 10 mins before cutting into slices and serving.
See more Italian recipes
This dessert is not suitable for refreezing.