Prep time - 15 mins plus overnight freezing | Cook time - 10 mins | Serves 8-10
A rich, elegant dessert that can be made well in advance. Serve in thin slices with the warm pears.


4 eggs
Grated rind of 1 orange ½ teaspoon cinnamon
220 grams (1 cup) Sugars of the World Australian Muscovado Sugar
350 grams (1 cups) thick Greek-style yoghurt
6 pears, peeled
500 ml (2 cups) red wine
220 grams (1 cup) CSR Caster Sugar
1 vanilla bean, split
1 cinnamon stick


1.    Line a long, narrow loaf tin with plastic wrap.

2.    Combine the eggs, rind and sugar in the bowl of an electric mixer and whisk until doubled in volume. Stir in the yogurt until well combined then pour this mixture into the loaf tin. Tap the tin on your bench top for a few minutes to remove air bubbles. Cover with plastic and freeze overnight.

3.    For the pears, combine the red wine, sugar, vanilla and cinnamon in a large saucepan on high, bring to the boil, stirring to dissolve all sugar crystals. Reduce heat to a simmer, add the pears and cook on low for 10 minutes. Remove from heat and let pears cool a little in the syrup.

4.    Soften semifreddo in the fridge for half an hour before unmoulding and serving in thin slices with the warm pears.