Eton mess semifreddo recipe

Updated at: Thu, 17 Aug 2023 09:01:13 GMT

Step 1

Line a 900g loaf tin with cling film and set aside.

Step 2

Put the berries, 100g of the icing sugar and the lemon juice into a pan and heat gently for about five minutes until the berries have softened and the liquid is syrupy.

Step 3

Using a slotted spoon, remove half the berries and reserve. Blitz the remainder with a hand blender or in a blender until smooth.

Step 4

Push the berry purée through a fine sieve into a bowl, discarding any pips. Leave the purée and reserved berries to cool.

Step 5

Whisk the egg whites in a large bowl with an electric hand mixer until stiff peaks form. Add the remaining icing sugar and beat again until the mixture is smooth, thick and glossy.

Step 6

In a separate bowl, whip the cream until it holds its shape, being careful not to overwhip.

Step 7

Using a large metal spoon, gently fold the whisked egg whites and lemon zest into the cream, then fold in the crumbled meringue.

Step 8

Fold through the cooled berry purée and reserved whole berries.

Step 9

Transfer the mixture to the prepared loaf tin. Freeze the dessert for at least eight hours before serving.

Step 10

To serve, turn out the semifreddo and cut into slices. Decorate with extra berries.

Step 11

TO FREEZE

Step 12

Wrap the loaf tin of semifreddo tightly in cling film or foil. Label and date before freezing.

Step 13

TO SERVE

Step 14

Unwrap and serve straight away in slices or leave to sit at room temperature for about 10 minutes until slightly softened.

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