Eton Mess Semifreddo

This Eton Mess Semifreddo recipe is a soft ice cream dessert that has multiple layers built up. I’ve used a strawberry compote and meringue pieces in this dessert to make it extra delicious.

You can try other flavours and combinations using the base ingredients and adding your own spin, i will list a few ideas at the bottom of the page.

Take a look at our full range of Natural Flavoured Icing Sugars!

Ingredients

• 150g Sugar and Crumbs Strawberries & Cream Icing Sugar
• 300ml Double Cream
• 150g Greek Yoghurt
• 250g Fresh Strawberries
• 2 Meringues Nests (bought or made)
• 1 Tbsp of Lemon Juice

Method

• Start by making the compote, add 200g of diced strawberries to a pan with 50g of the icing sugar and a Tbsp of lemon juice. Heat over a medium heat until the strawberries have become soft and a sauce has developed into a syrupy like texture.
• Remove from the heat and set aside.
• Next add the double cream to a clean mixing bowl set with a whisk and whisk until soft peaks, then add in the yoghurt and icing sugar and fold in gently. Whisk very gently for about 30 seconds until smooth.
• Using a loaf tin, cover the inside with clingfilm and let it overhang each side.
• Start by putting half of the mixture into a separate bowl and add in the meringue, fold in. Place this into the loaf tin and spread out evenly, next take the compote and place half over the meringue mix, again spread evenly.
• Taking the second part of the cream mix, add in the remaining compote and fold very gently. Add this into the loaf tin and smooth out.
• Wrap the clingfilm over the top and place in the freezer for a minimum of 6 hours or overnight.

When serving remove from the freezer and slice into required pieces and serve with fresh strawberries. Place remainder in the freezer if not using and eat within 1 month.

Flavour Combinations

Lemon and blueberry – Make a blueberry compote the same as above but with blueberries instead, use Lemon Drizzle Icing Sugar.

Peach and Raspberry – Make a raspberry compote, add peaches (diced) into the semifreddo and fold in, use Raspberry Ripple Icing Sugar

Chocolate – Use Chocolate Milkshake Icing Sugar and add in chopped chocolate and drizzle with chocolate sauce.

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