• Preparation Time: 20 minutes
• Freezing Time: 6 hours or overnight

• 300g fresh raspberries
• 2 ripe nectarines, pitted and diced
• 2 teaspoons cinnamon
• 150g caster sugar
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 300ml double cream

Equipment

• Loaf tin (approx. 2 litres capacity)
• Electric mixer
• Mixing bowls
• Parchment paper

1. In a bowl, mix the diced nectarines, raspberries, and a teaspoon of cinnamon. Set aside a few raspberries and nectarine pieces for garnish.
2. Line your loaf tin with parchment paper, allowing some overhang for easy removal.
3. In a separate bowl, whisk the egg yolks and sugar until pale and fluffy. Stir in the vanilla extract.
4. In another bowl, whip the double cream to soft peaks. Gently fold the cream into the egg yolk mixture.
5. Using a clean bowl and beaters, whip the egg whites to stiff peaks. Carefully fold into the cream mixture to retain as much air as possible.
6. Fold the prepared fruit gently into the semifreddo base to create marbling. Pour into the prepared tin and smooth the top.
7. Cover with plastic wrap and freeze for at least 6 hours, or overnight, until firm.
8. To serve, invert the semifreddo onto a serving plate and remove the parchment paper. Garnish with the reserved fruit and a sprinkle of cinnamon.

• Servings: 8-10
• Calories (per serving): Approximately 270 calories
• Provides a good source of vitamin C from raspberries and nectarines, along with dietary fibre