Damson Semifreddo

Damson Semifreddo served in a glass dish
  • 10 servings
  • 390 minutes to prepare
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  • Damson puree
  • 500g damsons
  • 2tbsp caster sugar
  • 2tbsp water
  • For the semifreddo
  • 3 large eggs
  • 2 egg yolks
  • 1tsp vanilla extract
  • 225g caster sugar
  • 450ml whipping cream
  • 10 sponge fingers
  • 2tbsp gin (optional)


You will need to line a 2ltr loaf tin with cling film and pop into the fridge to chill. Making sure to leave an overhang of the cling film

How to make it

Firstly make the damson puree simply by placing the damsons, caster sugar and water into a saucepan and cook until soft over a low heat and then push the damsons through a fine sieve discarding the stones and skin. Leave to cool and chill in the fridge for 20 minutes.

For the semifreddo place the eggs, extra egg yolks, vanilla and caster sugar into a heatproof bowl. Place over a saucepan of simmering water and with an electric whisk, beat for about 6 minutes until thick and pale. Remove from the heat and leave to cool slightly. Gently fold the cooled damson puree through the egg mixture. Whisk the cream until stiff peaks form and gently fold through the egg mixture too. Place the sponge fingers into the base of the lined loaf tin and drizzle over the gin if included in your ingredients.. Pour the semifreddo mixture over, levelling off the top. Fold over the overhanging cling film and pop into the freezer for 6 hours or overnight.

To serve unwrap the cling film, turn out onto a serving plate and remove from the loaf tin by pulling at the cling film