Eton mess semifreddo recipe
This frozen version of a classic British Eton mess is the perfect pud to feed a crowd on a sunny day. This easy no-churn ice cream recipe is studded with sweet strawberries, white chocolate and crispy crushed meringues for an indulgent summer dessert.
See method- Serves 12
- 35 mins plus at least 8 hrs freezing
- 422 calories / serving
- Freezable
- Vegetarian
Ingredients
- 200g white chocolate, broken into squares
- 800g strawberries, hulled, 400g chopped, 400g halved
- 300ml double cream alternative
- 397g tin condensed milk
- 1 tsp vanilla bean paste or extract
- 150g Greek-style yogurt
- 4 meringue nests (about 60g), crushed
- 200ml Tesco Finest apple and elderflower cordial
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Shop ingredientsEach serving contains
- Energy
- 1765kJ 422.0kcal
- Fat
- 22g
- Saturates
- 13g
- Salt
- 0.2g
- Sugars
- 53g
of the Reference intake
Carbohydrate 52.9gProtein 5.9gFibre 2.6g
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- Line a 26cm cake ring with clingfilm, allowing a 5cm overhang. Put half the white chocolate in a small saucepan and melt gently over a low heat, stirring constantly. Remove from the heat and allow to cool slightly but not set. Chop the remaining chocolate into small chunks; set aside.
- Place the chopped strawberries in a bowl and mash slightly with a fork. Put the cream, condensed milk and vanilla in a large bowl and, using an electric whisk, beat for 4-5 mins until soft peaks form. Be careful not to overbeat. Stir through the cooled melted chocolate and the yogurt. Using a large spoon, fold in the chopped white chocolate, mashed strawberries and meringue. Pour into the lined cake ring.
- Bring the overhanging clingfilm over the mixture to cover the semifreddo, then freeze for 8 hrs, or overnight.
- About 30 mins before serving, reserve 5 large strawberry halves and toss the remaining fruit with 100ml elderflower cordial; set aside for 30 mins. Blitz the reserved strawberry halves and remaining cordial to make a drizzle.
- Turn the semifreddo out onto a board; peel away the clingfilm. Top with the elderflower strawberry halves and the drizzle. Serve in slices.
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