Chocaberry Semi-Freddo

Make your own creamy, fluffy iced dessert without an ice cream maker anywhere in sight!

Serves 8-10

1 pack My Secret Kitchen Chocaberry Cheese Ball Mix
(also works with My Secret Kitchen Blackforest Cheese Ball Mix)
3 eggs, separated
100g caster sugar
500ml double cream

Whisk the egg yolks and sugar in a large bowl until pale and fluffy.
In a second bowl, whip the cream until it forms soft peaks and carefully fold in the Chocaberry Cheese Ball Mix.
In another bowl, beat the egg whites with a clean whisk until they form soft peaks.
Gently fold the whipped cream into the egg yolk mixture, and finally fold in the egg whites.

Line a loaf tin with two layers of clingfilm and pour in the semi-freddo mixture.
Freeze for a minimum of 4 hours or overnight.

Turn out onto a plate and decorate with fresh fruits.

Alternatively, simply freeze in a mould (or cut into large cubes), add a stick and sprinkle with hundreds and thousands to make a luscious semi-freddo lolly.