A British take on an Italian classic. This is a great make-ahead dessert for special occasions
- 2 eggs, plus 1 egg yolk
- ½ tsp vanilla extract
- 130g caster sugar
- 475g fresh raspberries, plus extra for decoration
- 200ml double cream
- 75g ready-made meringues, lightly crushed
- fresh mint leaves, to garnish
- Line a 23 x 13cm loaf tin with clingfilm, then a strip of baking paper long enough to drape over the sides of the tin. This will make it easier to turn out the semifreddo later.
- In a large glass or metal bowl, add the eggs, yolk, vanilla and 100g of the sugar. Set over a pan of simmering water, making sure the base doesn’t touch the water. Whisk with an electric hand whisk for 7 minutes until pale and thickened. Remove from the heat, place a bag of ice under the bowl and continue beating until the mix reaches room temperature, about 3-4 minutes.
- Roughly crush 350g of the berries with a masher. Fold through the egg mixture. Whip the double cream until it forms soft peaks, then fold this into the mixture with the meringues until it just combines. Pour into the tin, cover with baking paper and freeze for 5 hours.
- Save a few of the remaining raspberries for garnish and mash the rest with the remaining sugar. Press through a wire sieve and refrigerate until needed.
- To serve, remove the semifreddo from the tin and set on a serving platter with the sauce poured over and decorate with a few whole raspberries and mint leaves.
Per serving: calories 260 (13%), sugar 27.8g (31%), fat 15.3g (22%), saturates 8.8g (44%), salt 0.1g (1.6%) of your guideline daily amount
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