Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Zabaglione semifreddo

Italian 20 Mins Prep · 30 Mins Cook

Separate the egg yolks from the whites. Whisk the egg yolks and caster sugar together in a heatproof bowl set over a medium-sized pot of simmering water until the sugar has dissolved.
In a small bowl, combine the honey, apple cider vinegar and water before adding to the egg mixture. Continue whisking for a further 5-10 minutes, or until the mixture has thickened and holds its shape.
Whip the cream until soft peaks form and gently fold into the egg mixture.
Roughly break up the savoiardi biscuits and fold into the zabaglione.
Line a loaf tin with cling film and pour in the mixture. Cover with cling film and freeze overnight.
Turn the semifreddo out onto a serving plate and top with the berries and figs.
Slice and serve.