• for the tin vegetable or oil
  • 175g caster sugar
  • 2 large egg whites
  • 600ml pot double cream
  • 1 vanilla pod, seeds scraped out
  • 200g ripe strawberries, plus more to serve
  • 100g raspberries, plus more to serve
  • 1 tbsp icing sugar
  • dark chocolate, 75g 


  • STEP 1

    Lightly oil then line a 900g loaf tin (about 11cm x 22 cm when measured across the top) with clingfilm, leaving plenty of overhang. Put the caster sugar in a pan with 4 tbsp water, then heat very gently until it has completely dissolved. Turn up the heat and boil for 2 minutes.

  • STEP 2

    As the sugar comes up to temperature, whisk the egg whites to stiff peaks in a separate bowl. When the hot syrup is ready, carefully pour it into the egg whites a little at a time, with the beaters still running, whisking until it has all been mixed in. Beat for 2 minutes to cool, then set aside. The mix should look like shaving foam.

  • STEP 3

    Softly whip the cream and vanilla seeds in another bowl. Fold the cream into the whites, in three goes, to make the ice cream base. Split the mix three ways, making one batch a little smaller than the others.

  • STEP 4

    Blend the berries and icing sugar until smooth. Pass through a sieve onto the smaller batch of ice cream, then fold in until evenly pink. Spoon into the lined tin, level it, then cover the surface with a rectangle of baking parchment. Freeze for 30 minutes or until just firm.

  • STEP 5

    Remove the paper and spoon over a layer of plain vanilla mix. Again, level, cover and freeze. Meanwhile, melt the chocolate in the microwave or over a pan of simmering water, then leave until cool but still runny.

  • STEP 6

    Fold the chocolate into the final third of the ice cream. Layer it and freeze, again covering the top with a clean piece of paper.

  • STEP 7

    Freeze for 3-4 hours or overnight before serving, and give the semifreddo 10 minutes or so out of the freezer to soften a little before turning out to slice.


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