prep: 20mins
cook: 15mins
serves: 10


  • 4 eggs
  • 2 egg yolks
  • 1 1/2 cups caster sugar
  • 1/2 cup lemon juice
  • 1 Tbsp finely grated lemon zest
  • 2 x 300mL Bulla Thickened Cream
  • 150g almond thins biscuits
  • 1/2 cup slivered almonds
  • 50g butter, cubed and softened
  • 1/4 cup brown sugar
  • blueberries, or other fresh berries, to serve

Lemon Semifreddo with Almond Crumble


  1. Place eggs, yolks, sugar and lemon juice and zest in a heatproof bowl. Whisk over a simmering water bath, ensuring bowl does not touch water. Continue mixing until mixture doubles in volume and has thickened. Allow to cool and refrigerate covered until chilled.
  2. Using electric beaters, whip Bulla Thickened Cream until firm peaks form. Gently fold through the chilled lemon mixture a little at a time until all is incorporated and mixed through.
  3. Pour mixture into a cling wrap lined 26x8cm loaf pan, 7cm deep. Cover well with plastic wrap and freeze until firm, approx. 4-6 hours.
  4. Preheat oven to 200°C (180°C fan-forced).
  5. For the crumble, process biscuits and almonds together until a coarse crumb is formed. Place in a bowl with the butter and sugar and mix with your hands to form clumps. Spread over a lined oven tray and bake for 8 minutes until crunchy. Set aside to cool.
  6. To serve, slice semifreddo and serve on plate with crumble mixture and fresh berries.
  7. Tip: Semifreddo will keep for several weeks, well wrapped in the freezer.