White Chocolate Semifreddo, Stewed Cherries & Gingerbread Crumbs

White Chocolate Semifreddo

  • 250g cherries, pitted
  • 4 egg yolks
  • 1 teaspoon vanilla bean paste
  • 1/3 cup caster sugar
  • 1 1/2 cups thickened cream
  • 3 egg whites
  • 100g white chocolate, finely chopped
  • Stewed cherries and gingerbread crumbs, to serve


  1. Grease a 7.5cm-deep, 10.5cm x 25.5cm (top) loaf pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
  2. Roughly, chop cherries. Place on a plate lined with paper towel. Pat dry.
  3. Using an electric mixer, beat egg yolks, vanilla and sugar together for 2 to 3 minutes or until thick and creamy.
  4. Beat cream in a separate bowl until soft peaks form. Beat egg whites in a separate bowl until stiff peaks form.
  5. Gently fold cream, cherries and white chocolate into egg yolk mixture. Fold egg white, in 2 batches, into cream mixture.
  6. Spoon into prepared pan. Cover surface with plastic wrap. Freeze overnight or until firm. Set aside for 5 minutes to soften. Turn onto a plate.
  7. Top with stewed cherries and garnish with gingerbread crumbs. Serve.


  • 125g Butter, chopped
  • 1/3 cup brown sugar
  • 1/3 cup golden syrup
  • 1 egg
  • 2 1/2 cups plain flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon bicarbonate of soda


  1. Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.
  2. Whisk egg and butter mixture in a large bowl. Sift flour, spices and soda over the butter mixture and mix until combined into a smooth dough.
  3. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm.
  4. Roll out dough on a floured surface to ½cm thickness. Transfer onto lightly buttered baking trays. Bake at 180C for 8-10 minutes or until cooked and lightly browned.
  5. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.
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