200 grams chocolate digestive biscuits
70 grams hazelnuts, roasted
¼ cup melted butter
2 egg whites
½ cup caster sugar
1 cup cream, softly whipped
100 grams dark chocolate, roughly chopped
finely grated zest 1 lemon
1 tablespoon Drambuie, optional
1 ½ cups raspberries, fresh or frozen
cocoa for dusting
20 cm x 5 cm deep, square cake tin
Grease and line the cake tin fully with baking paper, letting it hang 1 cm down the outside of the tin. This makes it easier to remove for serving.
Roughly break up the biscuits and place in a food processor with the hazelnuts. Process until finely ground. Take out a third of a cup of the crumb mixture and set aside. Add the butter to the food processor and pulse to combine. Press the crumbs firmly into the base of the tin to make an even layer. Refrigerate while making the filling.
Filling: Beat the egg whites to soft peaks then gradually add the sugar and beat until thick and glossy. Using a large metal spoon, gently but thoroughly combine the egg whites, cream, chocolate, lemon zest and Drambuie. Add the raspberries and fold through, trying not to crush them too much.
Spoon the mixture over the crumbs and tap the tin gently on the bench to remove any air pockets. Sprinkle the top with the reserved crumbs. Cover the tin tightly with plastic wrap and freeze for at least 8 hours.
To serve: Hold the edges of the baking paper to lift the cake from the tin and place on a chopping board. Using a sharp knife dipped in hot water, cut the semifreddo into serving portions. Transfer to plates and dust with cocoa.