- 2/3 Cups butter
- 2/3 Cups sugar
- 1 lemon
- 2 egg yolks
- 1 Cup half-whipped cream
- 1 Cup white chocolate
- 1 hazelnut sponge cake, sliced
- 3/4 Cups variety of white fruits (pineapple, lychee, peach, pear, banana, etc.)
- Pineapple chips as needed
Cover a 12 inch x 16 inch mold with the slices of hazelnut cake covering the bottom and sides of the mold.
Melt the sugar with the butter and the lemon juice in bain-marie. Add the egg yolks and mix until it thickens. Let the preparation cool down, and add the cream and melted chocolate. Pour the chocolate cream over the cake and keep in the freezer for approximately four hours.
Make a fruit salad with the selected fruits.
Cut the semifreddo in two in diameter slices. Add the fruit salad in a shot and decorate with pineapple chips and fresh flowers.