Vanilla Semifreddo

Directions

1. 1
   Mix Philly* and sugar until smooth.
2. 2
   Add the egg yolks and lemon, mix until just combined.
3. 3
   Gradually add hot cream until ingredients are mixed.
4. 4
   Whip the egg whites until stiff peaks are just forming.
5. 5
   Gradually add extra sugar, beating until dissolved.
6. 6
   Gently fold in egg white mix until just combined into Philly* mixture.
7. 7
   Pour into a lined 20cm springform tin.
8. 8
   Freeze for 2-3 hours or until solid.
9. 9
   Half an hour before serving, remove from freezer to refrigerator.
10. 10
    Dust with icing sugar and serve.