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Lemon Semifreddo Recipe





1. Line a 21 x 12 x 7cm (8¼ x 4½ x 2¾in) loaf tin with baking parchment, leaving the two long sides flapping over the edge. The excess can be used to cover the semifreddo while in the freezer and also for removing it later.

2. Soften the dates in the very hot water in a mug or small bowl. Mash them to a pulp with a fork and then push them through a sieve into a mixing bowl with the back of a spoon. Try to get as much purée from them as possible, discarding only the skins. Mix the date purée with the lemon zest and mascarpone.

3. Whisk the whipping cream in the large bowl of an electric mixer or by hand with a whisk. Add a little of this to the date and lemon zest mixture to loosen it, then fold the two together.

4. In a clean bowl, use a clean whisk or electric beaters to whisk the egg whites until they form stiff peaks. Take a little of this mixture and fold it gently into the whipped cream mixture to loosen it. Now gently fold in the rest, trying to keep the lightness and air in it.

5. When it is just combined (don’t overmix it), spoon it into the prepared tin, level the surface and cover with the flaps of baking parchment. Put it into the freezer for at least 8 hours.

6. Take the semifreddo out of the freezer 30 minutes before you wish to serve. Invert the semifreddo onto a chilled serving plate and peel away the paper. Serve whole, decorated with berries, or plated in slices, scattered with berries.

The Reverse Your Diabetes Cookbook by Katie and Giancarlo Caldesi is published by Kyle Books, £20. Photography: Maja Smend

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