Karen Martini’s Passion Fruit Yogurt Semifreddo with Passion Fruit Caramel Sauce

Prep Time: 1 hour
Cook Time: Refrigerate Semifreddo overnight, making the sauce the day before to chill thoroughly
Serves: 8



  • 1 large lemon
  • 170ml passion fruit pulp (6 to 8 fresh passion fruits)
  • 4 eggs, separated
  • 180g caster sugar
  • 250g Chobani passion fruit yogurt 
  • 220ml cream (35% fat)
  • Pinch of salt
  • 80ml water
  • 8 Crushed biscuits, biscotti, Savoardi or Gingernut
  • 3 gold gelatin leaves

Passion Fruit Caramel Sauce: 

  • 300ml fresh orange juice
  • 200ml passion fruit pulp (or tinned)
  • 200g caster sugar
  • 200g brown sugar
  • 1/2 tablespoon flaked salt


Steps 1

Passion Fruit Caramel Sauce:
Make the day before and chill thoroughly. In a saucepan, combine caster sugar and brown sugar, moisten 80ml of water, and bring to a simmer over high heat. Cook for 8 minutes to make caramel. Carefully pour in the orange juice and pulp, bring to a simmer for one minute. Remove from heat, add salt, and strain. Chill before serving.

Steps 2

Line a loaf tin (approx. 25cm) with plastic wrap.

Steps 3

Zest and juice the lemon. Mix the zest and juice with the passion fruit pulp.

Steps 4

In a stand mixer, beat the egg yolks and sugar on high until pale, about 5 minutes.

Steps 5

Add gelatin to cold water for 5 minutes, remove for water and squeeze excess water, set aside.

Steps 6

Heat 120ml of cream in a saucepan. Add soften gelatin to the hot cream to dissolve. Quickly pour the hot cream steadily into the yolk mixture while whisking continuously until cool, about 5 minutes.

Steps 7

Once the mixture has cooled, continue to whisk in the lemon zest, juice, and pulp until incorporated. Set aside.

Steps 8

Lightly beat the remaining 100ml of cream by hand, fold the Chobani passion fruit yogurt into the whipped cream, then fold this mixture into the yolk and lemon mixture.

Steps 9

In a clean separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the passion lemon mix and pour to the lined tin.
*Optional, drop some of the crushed biscuits onto the base. Freeze until firm, overnight.

Steps 10

To Serve: Freeze plates for 20 minutes. Slice the semifreddo into thick slices, serve on the chilled plates. Spoon chilled passion caramel sauce over the slices, top with passion fruit pulp, sprinkle with crushed biscuits and serve.

Made with Chobani

Passion Fruit

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