2 small oranges (1 red-fleshed, 1 orange), plus extra 2, to serve
Cooking oil spray, to grease
3 free-range egg whites
1 3⁄4 cups caster sugar
300ml thickened cream, whipped to soft peaks
1 cup Greek-style yoghurt
3 fresh figs, cut into wedges Arils from 1⁄2 pomegranate
Mint leaves, to garnish
1⁄4 cup caster sugar
60ml orange juice
Finely zest oranges and reserve zest. Peel and thinly slice oranges into rounds, discarding peel. Spray a 20cm springform cake tin with cooking oil and line with baking paper. Line side of prepared tin with orange rounds, alternating red and orange colours.
Push firmly against side to stick. Transfer to freezer.
Meanwhile, put egg whites in the bowl of an electric mixer. Put sugar and 125ml water in a small saucepan over a medium heat and bring to the boil. Once sugar reaches 100°C on a sugar thermometer, beat egg whites on medium, using whisk attachment, until soft peaks form. When sugar reaches 117°C (soft ball stage), continue to beat egg whites while slowly pouring in sugar syrup in a steady slow stream. Increase speed to high and whisk for a further 8 minutes
or until mixture is thick, glossy and has cooled to room temp.
Put cream, yoghurt and reserved zest in a large bowl and beat with a hand whisk until soft peaks form. Gently fold cream mixture into egg white mixture, then spoon into prepared tin and smooth surface. Freeze for 8 hours or overnight until firm.
To make orange syrup, put sugar and 60ml water in a small saucepan and stir to combine. Bring to the boil over a medium heat until sugar turns amber then whisk in orange juice until smooth. Remove from heat. Set aside to cool then transfer to fridge for 1 hour or until completely cool.
Remove cake from tin and transfer to a chilled serving plate. Peel and slice extra oranges. Put on top of semifreddo with figs, pomegranate arils and mint. Drizzle with orange syrup and serve immediately.