Roasted plum semifreddo

Roasted plum semifreddo

30 mins Prep · 45 mins Cook

Roasting fruit causes their natural sugars to melt into a thick, delicious caramel-like syrup, which creates a healthy addition to any dessert

Created by Spinneys
Prep time 30 minutes
Cook time 45 minutes
Serves 4-6
Cuisine Italian
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 507
Fat 32.8g
Saturates 2.5g
Protein 8.3g
Carbs 46.6g
Sugars 37.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4. Grease and line a 21cm x 11cm loaf tin with cling film, using a dish towel to smooth out most of the creases.


Pit and halve the plums. Place them in a large roasting dish along with the sugar, cardamom and vinegar (raspberry or red grape). Toss to combine.


Place in the oven and roast for 20-30 minutes or until tender and golden. Remove from the oven and set aside to cool completely.


Set aside enough roasted plums to serve and place the rest in a blender. Blitz until smooth.


In the bowl of a stand mixer fitted with a whisk attachment, or in a medium bowl using a hand mixer, combine the eggs and 4 tablespoons of the caster sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on a high speed for 5 minutes, or until soft peaks form.


In a separate large bowl, combine the cream, remaining sugar, almond extract, vanilla extract (or 1 vanilla bean), and whisk until soft peaks form. Using a large metal spoon or scraper, add 1⁄3 of the whipped eggs to the whipped cream mixture and fold until smooth and combined. Repeat this process until all the whipped eggs have been folded through, making sure to retain as much air in the mixture as possible.


Pour the semifreddo into the loaf tin, and drizzle in some of the puréed roasted plums. Using a skewer, swirl the plum mixture through the semifreddo.


Cut the Belgian waffles to fit the top of the loaf tin and gently place over the semifreddo.


Cover with cling film and place in the freezer overnight to set.


When ready to serve, allow the semifreddo to thaw for 5 minutes before flipping over on to a serving platter. Roughly chop the almonds and sprinkle over the top of the semifreddo. Top with the roasted plums and an extra drizzle of plum sauce.