D'LITEFUL DESSERTS

Make a meal a special occasion by finishing with one of these sweet desserts

- SARAH-JANE HALLETT, SHARON KENNEDY, ANGELA DEVLIN, KATHY KNUDSEN, THERESSA KLEIN, TESSA IMMENS, REBECCA TRUDA, SARAH MURPHY, LAURA JENKINS

Cook's Tip

Semifreddo means half cold' in Italian, and is not meant to be served fully frozen. Allow to soften slightly prior to serving. It can be made up to 2 weeks ahead.

GF

HONEY SEMIFREDDO WITH WARM FIGS

PREP 20 MINS (+ OVERNIGHT FREEZING) COOK 5 MINS SERVES 6 (AS A DESSERT)

2 x 60g eggs, at room temperature, separated

1 1/2 Tbsp caster sugar

1 Tbsp honey, warmed

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 Tbsp light thickened cream

270g (1 cup) no-fat Greek-style natural yoghurt, whisked

4 (240g) fresh figs

25g (14 cup) walnuts

1 Tbsp honey, extra

1 Line the bases and sides of a 7cm x 22cm loaf pan with baking paper, extending paper 5cm above each side.

2 Use an electric mixer to beat the egg yolks and sugar in a small bowl for 8 minutes or until pale and thick.

3 Gently fold the honey, cinnamon, nutmeg, cream and yoghurt into the yolk mixture.

4 Use electric beaters to whisk the egg whites in a small bowl until firm peaks form. Gently fold the egg whites into the yoghurt mixture in two batches. Pour into the pan. Freeze overnight until firm.

5 Preheat grill on medium. Line a baking tray with baking paper. Cut the figs into wedges. Place the figs and nuts on the lined tray. Drizzle with the extra honey. Cook under grill for 3 minutes or until browned lightly.

6 Submerge the base of the semifreddo pan into hot water briefly to loosen. Grasping the paper, carefully lift the semifreddo onto a board. Peel away the baking paper. Using a hot knife, trim untidy edges, then cut semifreddo into six equal slices. Serve with the warm figs and nuts.

Nutrition info

PER SERVE 667kJ (160Cal), protein 8g, total fat 6g (sat. fat 29), carbs 18g, fibre 2g, sodium 84mg · Carb exchanges 1. Gl estimate medium Gluten-free.