Strawberry Semi Freddo

Method

1. 1. Double line a 1.5 litre capacity loaf tin with cling film.
2. 2. Place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water.
3. 3. Using a hand-held electric whisk, beat for about 8 minutes until the mixture is thick and pale. Remove from the heat and set aside.
   
4. 4. In a separate large bowl, whip the double cream until it is stiff . Fold in the pale egg mixture until combined.
5. 5. Pour half the mix into the prepared loaf tin.
6. 6. Blitz the strawberries and icing sugar in a blender until smooth and then ripple half the puree through the creamy mixture.
7. 7. Cover with cling film and place in the freezer to set for 6 hours or overnight.
8. 8. To serve, turn the semifreddo out onto a serving platter and carefully remove the cling film. Drizzle with the jam and garnish with the prepared strawberries and serve in generous slices.

• Summer
• Desserts & Baking
• dessert
• strawberry
• semifreddo

Ingredients

• US
• METRIC

You'll Need