Passion Fruit & White Chocolate Semifreddo Recipe

Cut the passion fruits in half and scoop out the pulp. Set aside.

Melt the white chocolate in a heatproof bowl over simmering water. Once melted, remove from heat and let it cool slightly.

In a clean mixing bowl, whisk the egg yolks and sugar until pale and creamy.

In a separate mixing bowl, whip the heavy cream until soft peaks form.

Add the melted white chocolate, passion fruit pulp, vanilla extract, and passion fruit liqueur (if using) to the egg yolk mixture. Mix until well combined.

Gently fold in the whipped cream until fully incorporated.

In another clean mixing bowl, whisk the egg whites until stiff peaks form.

Carefully fold the egg whites into the mixture until no white streaks remain.

Pour the mixture into a loaf pan or individual serving dishes. Smooth the top with a spatula.

Cover the pan or dishes with plastic wrap and place in the freezer for at least 4 hours or until firm.

Once frozen, remove from the freezer and let it sit at room temperature for a few minutes before serving to soften slightly.

Serve the passion fruit and white chocolate semifreddo with fresh passion fruit pulp on top, if desired.