Strawberry Semifreddo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 14mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 13x23 cm (5 1/2 inx9in) loaf tin or small brownie pan with some non-stick baking paper.
  • Halve the strawberries, then crush with a potato masher to make a chunky puree.
  • In a large heatproof bowl, add the eggs, yolks, vanilla extract and caster sugar. Place over a saucepan filled with 1 inch of simmering water. Using an electric whisk, beat the mixture over the water for 4 minutes (keep the simmer going steadily as you beat). Remove and continue to beat until thick, frothy and completely cool.
  • Whip the double cream and fold into the egg mixture, along with half of the strawberry puree.
  • Spoon a third of the strawberry mixture into the bottom of the tin. Fold the rest into the cream mixture and pour over the fruit.
  • Freeze covered for 4-6 hours, or overnight. When ready to serve, cut into thick slices or spoon out with an ice-cream scoop. Serve with little biscotti and extra strawberries, sliced in half.
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