Croissant with Chocolate

Christmas Cherry Semifreddo

Prep Time:

50 Minutes

Cook Time:

Cook Time 10 Minutes - Freeze Time 6 Hours


10 Servings


  • 150g Crushed Oreo Cookies 

  • 350g Cherries 

  • 75g Unsalted Butter 

  • 255g Caster Sugar 

  • 1 Lemon 

  • 4 Large Eggs 

  • 250ml Double Cream 

  • 250g Cream Cheese 

  • 50g Dark Chocolate


Step 1

Preheat oven to 180˚C. 

Step 2

Blitz Oreo cookies in food processor until fine crumbs form. Melt butter in small pan over low heat and stir in the Oreo crumbs and a pinch of salt. Press the mixture into small baking dish measuring roughly 15x20 cm. Bake in oven for 10-15 minutes until golden and firm. Once cooked leave aside to cool. 

Step 3

Meanwhile, destone and halve the cherries and place in a small pan with 200g of the sugar. Finley grate the lemon rind and add to the pan along with the juice of half a lemon and place over medium—low heat. 

Gently bring to the boil and then reduce the heat to low and simmer for 7-8 minutes, or until softened and syrupy. Leave to cool completely, then process two thirds of the mixture into puree. 

Step 4

When you are ready to assemble the semifreddo, separate the egg whites and yolks into 2 large mixing bowls and pour double cream into a third bowl. Whisk double cream to soft peaks and beat in all the cream cheese. Whisk the egg yolks and remaining caster sugar until creamy and pale. Whisk the egg whites with a pinch of sea salt until stiff peak forms. Gently fold the egg whites into the egg yolks, using a large spoon so the mixture stays as light as possible. Beat a large spoonful of the egg mixture into the cream cheese mix to loosen it a little, then carefully fold through the remaining egg mixture. Swirl through half the pureed cherries and crumble in most of the Oreo mixture in large and small pieces , then fold through most of the while cooked cherries. 

Step 5

Spoon the semifreddo into a 1 1/2 litre ceramic bowl, then crumble over the remaining Oreo and swirl through most of the remaining puree. 

Step 6

Place the dish in the freezer for at least 6 hours. When you’re ready to serve, dip the bowl 2/3 of the way into a large bowl of just boiled water being careful not to submerge the bowl completely. Hold until you start to see the semifreddo loosen from the sides of the bowl. Place a cake stand or plate upside down on top of the bowl and quickly flip over, holding one hand on the bowl and one hand on the cake stand/plate. Your semifredo should come out in a perfect dome shape. Top with the remaining puree and cooked cherries and shavings of dark chocolate and you are ready to serve.