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Choco Leibniz Semifreddo

30 minutes preparation - 6 hours refrigeration 


3 eggs, separated
150g caster sugar
500ml double cream
200g CHOCO LEIBNIZ dark biscuits, finely chopped or crushed


  1. Line the base of a 900g loaf tin with parchment paper ora double layer of cling film, leaving the excess hanging outover the edges.
  2. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. In a separate bowl, whip the cream until it forms soft peaks. In a third bowl, whisk the egg whites until they form firm peaks.
  3. Gently fold the whipped cream into the egg yolk mixture, then carefully fold in the egg whites.
  4. Sprinkle a third of the chopped CHOCO LEIBNIZ biscuits evenly into the base of the prepared tin. Pour half the semifreddo mixture over the biscuits, followed by the next third of the CHOCO LEIBNIZ. Finally, pour over the remaining semifreddo and top with the remaining CHOCO LEIBNIZ.
  5. Cover with the excess hanging parchment or cling film and freeze for at least six hours until solid.


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