About the Recipe
Dessert lovers, rejoice! This Greek Yoghurt Semifreddo is the perfect balance of indulgence and nourishment. Creamy, zesty, and just the right amount of sweet, it’s a menopause-friendly treat that feels like a little slice of heaven. With a hint of orange blossom, crunchy amaretti biscuits, and a drizzle of cherry syrup, this semifreddo is a showstopper for any occasion.
The best part? It’s packed with calcium from the Greek yoghurt to keep those bones happy while still being light and refreshing. Whether you’re serving it at a dinner party or just treating yourself (because why not?), this dessert is bound to impress.
Because everyone deserves a dessert that’s as good for the soul as it is for the body!
Ingredients
270ml double cream
60g caster sugar
1 tsp finely grated orange zest (ie, from 1 orange)
1 tsp orange blossom water
1 vanilla pod (seeds scraped from)
200g Greek-style yoghurt
70g amaretti biscuits (the hard kind, not the soft), roughly broken into thirds, plus 2 whole biscuits, to serve
2 egg whites
70g black cherries in kirsch, drained, plus 2 tbsp of syrup (I used Opies, but see what you can get hold of; if need be, you can always add kirsch to some cherries in syrup)
2 tsp lime juice (1 lime)
Salt
Preparation
Line a 18cm-diameter (or so) 1.5-litre bowl with enough cling-film to leave plenty draping over the sides – you’ll need this to wrap over the semifreddo before it goes in the freezer.
Put the cream, sugar, orange zest, orange blossom water and vanilla seeds in the bowl of a free-standing mixer with the whisk attachment in place (or large bowl, if using a hand-held whisk).
Whip on high speed for a minute or two, until firm but fluffy, then fold in the yoghurt and broken amaretti.
Transfer to a separate bowl, and thoroughly clean and dry the mixer bowl and whisk attachment.
Put the egg whites and a small pinch of salt in the mixer bowl, then whisk on high speed for a minute, until it forms stiff peaks.
Using a spatula, carefully fold the egg whites into the cream mix, then spoon everything into the bowl lined with cling-film. Smooth the top with a spatula, draw over the excess cling-film, so the whole thing is covered, and freeze for five hours (or overnight), to set.
Two hours before serving, transfer the semifreddo to the fridge to thaw. Using your fingers or a spoon, tear the cherries into halves and thirds.
To serve, invert the semifreddo on to a large plate and carefully peel off the cling-film. Spoon the cherries and syrup over the top, letting some drop and drip down the sides here and there for visual effect, then drizzle over the lime juice.
Crumble the remaining two amaretti biscuits over the top and serve at once.
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