You can’t buy happiness but you can buy the next best thing – ice cream.

And as the mercury climbs and the days stretch longer, frozen desserts go from guilty pleasure to requisite refreshment.

With that in mind, TAFE NSW cookery guru Sara Morley this week shared her lip-smacking recipe for raspberry semifreddo on her popular ABC Riverina TAFE Buds segment with Sally Bryant.

For those not in the know, semifreddo is a fancy way of saying “semi-frozen”.

In a good way.

In a cream-and-custard-crammed-in-a-tin-and-stashed-in-the-freezer way.

And while it’s a close cousin to ice cream, it has one added advantage – you can make it at home without a pricey ice cream maker.

Ms Morley, a renowned sweet tooth, said this recipe was a great way to wow your guests and avoid the many additives and preservatives of store-bought desserts.

The number one tip? To ensure you whisk the mixture regularly while ensuring it remains cold.

“Because it has eggs and sugar, too much warmth is the perfect environment for bacteria,” Ms Morley said.

“This means taking it in and out of the freezer regularly in between whisking.”

(By the way, TAFE NSW offers short courses in food handling and safety. More info here)

Ms Morley said adding double cream, rather than standard cream, ensured the fat content was higher and the semi-freddo luxuriously smooth.

“You’re better off making it better quality and having less of it,” she said.

If you’d like to sharpen your kitchen skills or consider a career in cooking, there are a smorgasbord of courses available at TAFE NSW. For more information, visit www.tafensw.edu.au

Raspberry Semifreddo

Ingredients:

• 1 whole egg
• 3 egg yolks
• 1 tsp vanilla extract
• 150g caster sugar
• 400ml double cream
• 100g Fresh or frozen raspberries
• 100mls raspberry coulis
• 50g flaked almonds or coconut, toasted

Method:

Double line a 1.5 litre loaf tin with plastic wrap, with the edges coming well over the sides.

Place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and place over a saucepan of just boiling water.

Using hand-held electric beaters, beat for at least 5 minutes until the mixture is thick and very pale. Remove from the heat and set aside.

In a separate large bowl, whip the double cream until stiff. Fold in the egg mixture until just combined.

Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and add the raspberries and the coulis.

Pour the rest of the semifreddo mix over the top and, using a knife, swirl through to disperse the coulis and the raspberries.

Cover with cling film and place in the freezer to set overnight.

To serve, turn out onto a serving platter and carefully remove the clingfilm.

Sprinkle with the toasted almonds or coconut, and a few extra raspberries if desired.