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Passionfruit semifreddo with mango and raspberry salad

Australian Gourmet Traveller dessert recipe for passionfruit semifreddo with mango and raspberry salad

By Emma Knowles
  • Serves 6
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Passionfruit semifreddo with mango and raspberry salad
You'll need to begin this recipe the day before.


Mango and raspberry salad
  • 165 gm golden caster sugar (¾ cup)
  • 3 pieces lemon rind, removed with a peeler
  • 1 cup mint leaves (loosely packed)
  • 50 ml lemon liqueur
  • 2 mangoes, thinly sliced
  • 125 gm raspberries
Passionfruit semifreddo
  • 4 egg yolks
  • 150 gm white sugar (2/3 cup)
  • 80 ml passionfruit juice (1/3 cup)
  • 1 tbsp lemon juice
  • 250 ml pouring cream, lightly whipped (1 cup)
  • 1 passionfruit, pulp only


  • 1
    For passionfruit semifreddo, whisk egg yolks in an electric mixer for 5-7 minutes or until pale and fluffy. Combine sugar and passionfruit juice in a small saucepan and stir over medium-high heat until sugar dissolves. Simmer for 2-3 minutes or until syrupy, then add to egg yolks, whisking continuously until mixture is cold. Fold in cream and passionfruit pulp, transfer to a container and freeze for 6 hours or overnight until firm. Makes about 750ml.
  • 2
    Combine sugar, lemon rind and ½ cup water in a small saucepan and stir over medium heat until sugar dissolves, then bring to the boil and simmer for 3 minutes. Remove from heat, add mint and lemon liqueur and stand until cool, then strain, reserving lemon rind and syrup. Refrigerate until cold. Makes about 1 cup.
  • 3
    To serve, combine mango, raspberries and reserved rind in a bowl, drizzle with syrup and toss gently. Serve mango and raspberry salad with scoops of passionfruit semifreddo.
  • undefined: Emma Knowles