This is a super recipe for a weekend brunch on a hot Summer’s day or even in the middle of winter if you fancy something fruity and cold. Use whatever berries you can get for the garnish, you could just run with passionfruit if you wish, the berries will add to the dish visually but the semifreddo itself is already packed full of fruity flavour so you won’t miss out if you don’t garnish with extra berries. If you don’t have a loaf tin use a tupperware container instead or even a pudding bowl, you could even pour the mixture into popsicle moulds and freeze. It’s a very versatile recipe.

12 Responses to “Mango, Nectarine and Passionfruit Semifreddo, with fresh berries and Pomegranate Seeds”

  1. Jaime Smith
    January 29, 2013 at 7:57 pm

    Hey, I love a good semifreddo and this looks divine! I think you have left out the sugar component from ingredients list

    • Katie
      January 29, 2013 at 8:01 pm

      Jamie – thanks for noticing and letting me know – have amended

  2. newjulie
    January 29, 2013 at 11:08 pm

    Berries are no problem but passionfruit in Russia – is. Any ideas to substitue it?

    P.S. Pictures make me drool!

    • Katie
      January 30, 2013 at 9:00 am

      I am not sure what to substitute for passionfruit- will check at get back to you

  3. Helene
    February 2, 2013 at 10:21 am

    Sounds delicious!! And, although I love mangoes, they don’t love me — I’m allergic to them. Do you think I could substitute 3 peaches for the 2 mangoes? would change the flavor a bit…

    • Katie
      February 13, 2013 at 9:01 am

      Hi Helene, yes it will change the flavour but there’s not much you can replace mangoes with and still keep a mango flavour. Try it with the peaches and let me know how you go.

  4. February 5, 2013 at 5:53 am

    Pinned this one too! :-) Beautiful!

  5. February 27, 2013 at 10:08 am

    Love the tropical flavors of this semi fredo…it’s gosh darned pretty too!

  6. Dana
    April 1, 2013 at 9:22 am

    This looks wonderful. By any chance do you know if the eggs are cooked thoroughly here? I have pregnant friends and I would love to make this for them, but I’m not sure if it’s “safe”.

    • Katie
      April 1, 2013 at 10:48 am

      Hi Dana I would say you’re better off not to serve this to someone who is pregnant. I cannot guarantee how fully cooked the eggs are and I think most cooks will encourage people who are pregnant not to eat Semifreddo. Thanks

  7. July 15, 2013 at 12:17 am

    Hi Katie, thanks for the great recipe)
    I have prepared and posted in my blog: I linked your Post .
    You’re doing fantastic pictures and the recipes are great!
    Thanks for your blog:)


  8. Bel
    January 2, 2015 at 11:38 am

    Hi Katie
    I made this and it looked and tasted amazing, however it was very icy in the middle – to the extent that it was extremely difficult to cut through, even though it had only been in the freezer for around 8 hours. I am wondering if you think this is because the fruit was not blended well enough with the creamy mixture (it was hard to totally blend because of the density of the fruit mixture compared to the light and fluffy egg/cream mixture) or perhaps I should have just let it stand for longer before cutting? I would love to make it again for a dinner on Sunday so it would be good to get your advice!
    Thanks – I have only just come across your website and it looks fabuous.

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