- 2 free-range eggs
- 2 free-range yolks
- 170 g caster sugar
- 1 cup cream
- 1 cup coconut cream
- 150 g Woolworths coconut marshmallows, chopped
- 20 g dessiccated coconut, toasted
- 6 Large sugar cones
- 100 g 70 % dark or milk chocolate, melted
Place the eggs, egg yolks and caster sugar in a glass bowl over a pot of simmering water. Beat using an electric beater for 3–4 minutes, or until thick and pale. Remove from the heat and continue whisking for another 3–4 minutes or until cool. Set aside.
Whisk the cream until soft peaks form. Gently fold the egg mixture and the coconut cream into the whipped cream. Fold in the marshmallows and toasted coconut.
Pour the mixture into an ice-cream tub and freeze for 4–6 hours or overnight. Dip the sugar cones into the melted chocolate to coat the rims. Set aside to harden. Scoop the semifreddo into the chocolate-dipped cones.