We’ve taken a lighter Italian version of ice cream and given it the flavours of a timeless English dessert.
- 300g strawberries, hulled and halved, plus extra to decorate
- Finely grated zest of 1 large lemon and juice of 2
- 3 large eggs*
- 1½ level tbsp sweetener granules
- 250g low-fat custard from a can or carton
- 300g fat-free natural Greek yogurt
- 4 meringue nests, crumbled into small chunks
for the strawberry sauce:
- 300g strawberries, hulled
- 1 level tsp sweetener granules
- 2 tsp lemon juice
- Put the strawberries, lemon zest and lemon juice into a food processor and pulse into a coarse purée.
- Separate the eggs into 2 large mixing bowls. Add the sweetener to the yolks and beat with an electric hand whisk for about 4 minutes or until pale and thick. Using clean beaters, whisk the egg whites into soft peaks.
- Gently fold the custard, yogurt and strawberry purée into the egg yolks, followed by the whisked egg whites and crumbled meringue. Spoon the mixture into a 2-litre loaf tin measuring about 25cm x 13cm x 7.5cm. Cover with cling film and freeze until firm – this will take at least 7-8 hours.
- Whizz the strawberry sauce ingredients in a liquidiser or food processor until very smooth. Rub the mixture through a very fine sieve into a bowl, cover and chill until needed.
- If the semifreddo has been frozen overnight, remove from the freezer and leave it to soften slightly at room temperature before serving. Turn out the semifreddo on to a board, cut into 12 equal slices and drizzle with the sauce. Decorate with a few strawberry halves and eat straight away – semifreddo melts faster than ice cream!
Tip: *Current government guidelines advise that pregnant women, the elderly, babies and toddlers have eggs marked with the British Lion stamp if eating them raw or partially cooked.