Serves
8
Prep
10
mins
Cooking
0
mins
Coconut & Raspberry Semifreddo
Directions
Step 1
Grease and line a loaf cake pan with baking paper.
Step 2
Beat the cream and condensed milk on medium speed for 5 minutes or until stiff peaks form.
Step 3
Gently fold through nuts, coconut and raspberries. Place mixture in the tin and smooth the top. Place some baking paper over the top to create a barrier and then place in the freezer overnight.
Step 4
Slice and serve immediately.
Ingredients
- 600ml cream
- 1 tin condensed milk
- 2/3 cup pistachios, chopped
- 1/2 cup McKenzie's Fine Desiccated Coconut
- 250g fresh raspberries