Julie Le Clerc: Semifreddo al tiramisu

Tiramisu, a famous Venetian pudding, is essentially an Italian-style trifle. This innovative version differs from the classic in that it is partially frozen (semi-freddo translates as half-frozen). It is adapted from a recipe by Clare Ferguson, author of Mediterraneo.

Ferguson advises investing in some authentic Italian marsala, as it distinguishes this dish.

If savoiardi biscuits (Italian sponge fingers) are unavailable, strips of day-old trifle sponge are a good alternative.

To make vanilla sugar, store one or two split vanilla pods in a container of white or caster sugar. With time the sugar will become infused with vanilla.

Serves 6

2 Tbs dry marsala

4 egg yolks

1/4 cup vanilla sugar (see chef's tip)

125g mascarpone cheese (or substitute cream cheese)

75ml cream, whipped and chilled

1/2 cup strong, freshly made coffee

2 Tbs amaretto liqueur

16 savoiardi biscuits

1 Tbs cocoa mixed with 1 Tbs icing sugar


1. Line a 1-litre capacity loaf tin with foil with the ends hanging over the sides of the tin. Place the marsala, egg yolks and sugar in a heatproof bowl set over a saucepan of boiling water and whisk with an electric mixer until pale and frothy.

2. Cool the frothy mixture over a bowl of iced water, still whisking constantly. Gradually beat in the mascarpone. Fold in the whipped cream. Set aside.

3. Combine coffee and amaretto liqueur in a bowl. Quickly dip 8 biscuits into the coffee-liqueur mix. Layer in base of prepared tin. Smooth in creamy mixture. Top with the last 8 dipped biscuits.

4. Fold the foil overhang over the top to enclose. Freeze for 8 hours - the mixture will be semi-frozen. Unfold and serve cut in slices dusted with the cocoa and icing sugar mixture.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

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