Cherry Semifreddo

Makes 2 ice cream tubs

  • 750g frozen or fresh cherries
  • 80g caster sugar
  • 3 free-range eggs
  • 2 free-range egg yolks
  • 1 vanilla pod, seeds scraped out
  • 1 cup caster sugar
  • 2 cups cream

To make the cherry coulis, place the cherries and sugar in a pot and cook together until soft.

Place the eggs, egg yolks, vanilla and sugar in a bowl and beat until the mixture has become very light, fluffy, and thick. 

Whisk the cream until stiff peaks form. Fold together the egg mix and the cream. Pour into the container you wish to set it in. Spoon over the cherry coulis and fold through gently with a spatula. Return to the freezer overnight.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe Diane Heierli • Photography C&D Heierli