- 4 free-range egg yolks
- 170 g white sugar
- 2 t cornflour
- 40 g ginger, peeled and sliced
- 2/3 cup pineapple juice
- 3 T lemon juice
- 2 T butter
- 2 cups cream
- 1 fresh pineapple, peeled and thinly sliced
- raspberries, to decorate
- desiccated coconut, toasted, to decorate
1. Line a 15 x 7cm loaf tin with two strips of baking paper, covering the base and sides. Make sure the sides overlap to make it easy remove the semifreddo from the tin once it’s set.
2. Place the egg yolks, 150 g of the sugar, cornflour, ginger, pineapple and lemon juice in a saucepan and bring to a boil over a medium heat, whisking until thickened. Remove from the heat and stir in the butter.
3. Strain into a jug and allow to cool.
4. Whip the cream until stiff peaks form, then fold into the cooled pineapple mixture until combined. Do not overmix as this
will deflate the air in the cream.
5. Heat the remaining sugar and 2 T water until the sugar has dissolved. Briefly immerse the pineapple slices in the syrup. Line the base and sides of the tin with the sliced pineapple.
6. Pour the cream-and-pineapple mixture into the tin and level out. Cover with clingwrap.
7. Freeze for at least 6 hours, but preferably overnight. Remove the clingwrap, place a serving dish on the tin and invert.
8. Remove the baking paper. Decorate with the raspberries and toasted coconut.
Cook’s note: You can use a round 26 cm loose-bottomed cake tin lined with baking paper or clingwrap, making sure that the bottom and the sides are fully covered to create a cake shape.