- 6 free-range eggs
- 4 free-range egg yolks
- 1 t vanilla extract
- 550 g caster sugar
- 940 ml cream (3 3/4 cups)
- 450 g plums, stoned and halved
- 2 T water
Combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a heatproof bowl and place over a saucepan of simmering water.
Whisk for 4 to 5 minutes, or until warm and thick. Continue whisking until cool.
Whisk the cream until soft peaks form, then gently fold into the egg mixture until combined. Remove from the heat.
Place the plums, remaining caster sugar and water into a saucepan and simmer gently until the plums are soft. Set aside to cool.
Swirl the plums into the semifreddo, creating a marbled effect. Freeze for 4 to 6 hours.