Eton mess semifreddo - Recipes - Slimming World

Eton mess semifreddo

Eton mess semifreddo
  • Serves: 6
  • Prep time: 30 minutes plus freezing
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:
      5

We’ve taken a lighter Italian version of ice cream and given it the flavours of a timeless English dessert.

ingredients

  • 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

method

  1. Put the strawberries, lemon zest and lemon juice into a food processor and pulse into a coarse purée.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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