- 1 large egg
- 2 egg yolks
- 100g caster sugar
- 300ml Western Star Thickened Cream
- 100g dark chocolate, finely chopped
- 1 cup fresh raspberries
- 2 Hot Cross buns, made into course breadcrumbs and toasted
- Mint leaves to garnish
| - Line the base and sides of a 1.5L loaf pan with strips of baking paper, allowing around 5cm of overhang on each side
- Use a hand-held electric mixer to whisk together the egg, egg yolks and sugar in a large heatproof bowl over a saucepan of simmering water. Whisk until mixture is thick and has doubled in size, 4-5 minutes. Set aside
- In another bowl whip cream until soft peaks form
- Gently fold the cream, chocolate and half of the raspberries and crumbs into the egg mixture. Spoon into the prepared pan and transfer to freezer to set for at least 6 hours or overnight
- Use the overhang of paper to help you remove the semifreddo from the pan. Serve on a plate garnished with the remaining crumbs, raspberries and mint leaves
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