After we have stuffed ourselves with prawns, ham AND turkey, it's no wonder some of us can't think of anything worse than diving into hot custard and Christmas cake. This recipe is the perfect way to turn classic winter desserts on their heads and make them into something ice cold for the Aussie summer.


  • 3 egg whites

  • 400ml custard

  • 30ml brandy

  • 100ml thickened cream

  • 200g Christmas cake, crumbled into bit size pieces

  • 80g crushed macadamia nuts


  • 1.

    In a large bowl crumble your Christmas cake into small pieces leaving some slightly larger pieces to add a chewy texture. Fold in the custard, Macadamia nuts and brandy.

  • 2.

    In another bowl whip the cream then fold into the custard mixture.

  • 3.

    In a clean dry bowl whisk the egg whites to stiff peaks. Fold in half the eggs to the custard and cream mixture. Once combined fold in the remaining custard.

  • 4.

    Line a 1 litre terrine or loaf tin with cling film and pour in the semifreddo mixture. Tap the tin slightly to remove any air bubbles in the semifreddo then cover with more cling film. Refrigerate over night or until set.

  • 5.

    Once set remove semifreddo from tin onto a plate. Cut 1 inch slices and serve as a refreshing Australian Christmas dessert.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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