Caramel semifreddo

Caramel semifreddo

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  • 8
  • Easy
  • 25 minutes, plus 4 to 6 hours freezing time


  • 6 free-range eggs
  • 4 free-range egg yolks
  • 1 t vanilla extract
  • 550 g caster sugar
  • 940 ml cream
  • 85 ml water
  • 250 g Woolworths malted puffs, chopped

Cooking Instructions

Combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a bowl and place over a saucepan of simmering water.

Whisk for 4 to 5 minutes, or until warm and thick. Remove from the heat and continue whisking until cool. 

Whisk 3 ½ cups cream until soft peaks form, then gently fold into the egg mixture until combined. 

Dissolve the remaining caster sugar in the water over a low heat, then boil for 5 minutes until golden.

Remove from the heat and add the remaining cream. Stir to combine, then cool. 

Stir the caramel and malted puffs into the semifreddo and freeze for 4 to 6 hours.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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