Strawberry semifreddo

The strawberry season is upon us. When you tire of strawberries and cream, this semifreddo will reawaken your love for that most quintessential summer fruit. A semifreddo is a frozen dessert, like an ice cream, but not churned, that can contain cake (unlike this one). The puree served with this one is sharpened with a touch of lemon juice. You can use other fruits such as raspberries or blackcurrants instead of strawberries. Or you could twin raspberry puree with the strawberries of the semifreddo. Or you could add roughly broken up meringue.

6 Eggs

500g Caster sugar

500g Strawberries

750ml Double cream

1 Lemon



1. Whisk the eggs with half the sugar in a bowl set over a pan of barely simmering water until the mix thickens. Remove from the heat and continue whisking while it cools.

2. Whip the cream and mash half the strawberries. Mix together the egg mixture, the strawberries and the cream. At this stage you could add the meringue.

3. Line a rectangular loaf tin with cling film, pour in the mixture and smooth the surface.

4. Make a puree by forcing the remaining strawberries through a fine wire sieve, adding in sugar and the juice of 1 lemon.

5. Freeze for at least four hours.

6. To serve, turn out and remove the cling film. Slice and serve with a spoonful of the puree.