- 400g mixed berries
- 125g icing sugar, sifted
- 3 tbsp fruit liqueur, such as crème de cassis or crème de framboise
- 1 lemon, zested and juiced (keep juice and zest separate)
- 4 large egg whites
- 600ml double cream
- 50g meringues, crumbled
- Line a freezer-proof roasting tin or serving dish, roughly 20,5cm x 30,5cm x 5cm, with greaseproof paper and set aside. Hull and quarter any strawberries and put into a pan with the remaining fruit. Add 50g of the icing sugar, the fruit liqueur and lemon juice, and heat gently for about 5 minutes or until the berries have softened and the surrounding liquid is syrupy.
- Use a slotted spoon to lift out half the berries and set aside. Blend the remaining mixture until smooth and push the purée through a fine sieve into a separate bowl (discard pips). Leave the purée and whole berries to cool separately.
- In a large bowl, whip egg whites with a hand-held electric whisk until stiff peaks form. Add the remaining 75g icing sugar and beat again until the mixture becomes thick and glossy. In a separate large bowl (using the same beaters) whip the cream until it just holds its shape.
- Using a large metal spoon, gently fold egg whites and lemon zest into the cream, then fold in most of the crumbled meringues.
- Drizzle on most of the puréed fruit and add the reserved whole fruit. Gently fold together until marbled. Empty into the prepared tin or dish and drizzle over the remaining puréed fruit. Scatter over the remaining meringues. Freeze for at least 8 hours or preferably overnight.
- Serve the semi-freddo in slices straight from the freezer, or let it soften for 20 minutes before serving in scoops.
Per Serving About 1 100kJ, 22g fat (13g saturated), 15g carbohydrate (15g total sugars).
Freeze Ahead Make up to a week ahead. Once frozen solid, wrap the entire tin well in cling wrap and keep frozen.