Strawberry Semifreddo

1. 1

   Line a 13x23 cm (5 1/2 inx9in) loaf tin or small brownie pan with some non-stick baking paper.

2. 2

   Halve the strawberries, then crush with a potato masher to make a chunky puree.

3. 3

   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.

4. 4

   Whip the double cream and fold into the egg mixture, along with half of the strawberry puree.

5. 5

   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.

6. 6

   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.

No additional tips available.