Eton Mess Semifreddo
- 250g strawberries, stems removed and finely chopped
- 1 Tbsp. caster sugar
- Juice of half a lemon (about 1 Tbsp.)
- A pinch of freshly ground black pepper (optional)
- 3 whole free-range eggs
- 2 egg yolks
- 1 cup caster sugar
- 1 tsp vanilla extract
- 2 cups / 500ml single cream
- 100g meringues, crumbled (small pieces and crumbs)
Chop the strawberries into small pieces and place in a bowl with caster sugar, the lemon juice and a light grinding of black pepper. Toss and allow to infuse while you prepare the rest of the recipe.
Crack the eggs into a bowl that will be suitable to go over a casserole of boiling water. Add the sugar and vanilla. Place the bowl over the simmering water but not allowing the bottom of the bowl to touch the water. Whisk for 6 – 8 minutes until the mixture doubles in volume, thickens and becomes pale and fluffy. Set aside to cool slightly.
Whip the cream until soft peaks form.
Add the strawberries to the egg mixture and fold through. Crush the fruit a little with a potato masher if you want to release more of a pink colour. Add the meringues and fold through lightly.
Finally, add the cream and very lightly fold this through to combine. Decant into a Le Creuset TNS Bakeware Loaf Tin and freeze until it sets (overnight).
Once frozen scoop out and serve with a few extra sliced strawberries and crumbled meringue.
Recipe and images courtesy of Drizzle and Dip.