And the best part is everyone can have a go, according to Dianne, who has been involved in the hospitality industry for decades, travelling all around the world and helping teach thousands of students.

“No matter what level of skill you have in the kitchen, the raspberry, pistachio and rosewater semifreddo is really easy to make and an Aussie favourite at Christmas time,” she said.

“This recipe is incredibly simple, but will ensure you produce an unbelievably delicious dessert that is sure to be a real crowd pleaser.”

Ingredients:

6 egg yolks

3 tablespoons Honey

250 ml Cream whipped

1 tablespoon Rosewater

200g Raspberries plus a few extra to serve

3 tablespoons shelled, chopped Pistachios

Method:

Grease a 6cm deep, 19 cm x 9cm (base) loaf pan.  Line with cling wrap, allowing a 5cm overhang on both long ends.

Beat the egg yolks and honey together with electric beaters for 10 minutes until thick, creamy, pale and doubled in volume.  Gently fold in the whipped cream and rosewater until just combined.

Spoon the mixture into the tin, fold the plastic over the top to cover the semifreddo and freeze for 1 – 2 hours or until partially frozen.  Remove from the freezer and gently stir through the raspberries and pistachios.  Cover with plastic wrap and return to the freezer overnight until completely frozen.

Serve:  

Prior to serving remove from the freezer and stand for about 10 minutes.  Cut into slices or cubes and top with cream, remaining raspberries and a few crushed pistachios, then serve.