Best – 20 August 2019

38 FACEBOOK.COM/BESTMAGAZINE

Summer bakes!

Simple yet sensational

sweet treats

Berry Meringue Semi-Freddo

Easier to make than

traditional ice cream,

but just as delightful! This

dessert is sure to have you

going back for seconds.

Hands-on time: 30 mins, plus

overnight freezing. Cooking

time: about 5 mins

Serves 15

400g mixed berries,

we used raspberries,

blackberries and

strawberries

125g icing sugar, sifted

3tbsp fruit liqueur, such

as crème de cassis or

crème de framboise

1 lemon, zested and juiced

(keep zest and juice

separate)

4 large egg whites

600ml double cream

50g bought meringue

nests, crumbled

1 Line a freezer-proof

roasting tin or serving dish

roughly 20.5cm x 30.5cm x

5cm with baking parchment

and set aside. Hull and

quarter any strawberries

and put into a pan with the

remaining fruit. Add 50g

of the icing sugar, the fruit

liqueur and lemon juice and

heat gently until the berries

have softened and the

surrounding liquid

is syrupy – about 5 mins.

2 Use a slotted spoon to lift

out half the berries and set

aside. Blend the remaining

mixture until smooth and

push the pureé through a

fine sieve into a separate

bowl (discard the pips).

Leave the pureé and whole

berries to cool separately.

3 In a large bowl, whip the

egg whites with a handheld

electric whisk until stiff

peaks form. Add the

remaining 75g icing sugar

and beat again until the

mixture becomes very thick

and glossy. In a separate

large bowl (using the same

beaters) whip the cream

until it just holds its shape.

4 Using a large metal spoon,

gently fold the egg whites

and lemon zest into the

cream until combined,

then fold in most of the

crumbled meringues.

5 Drizzle on most of the

puréed fruit mixture and

add the reserved whole

fruit. Gently fold together

until marbled. Empty into

the prepared tin or dish and

drizzle over the remaining

puréed fruit. Scatter over

the remaining meringues.

Freeze for at least 8 hrs or

preferably overnight.

6 Serve the semi-freddo

in slices straight from

the freezer, or let it soften

for 20 mins before serving

in scoops.

W

OR

DS

:^ H

EA

RS

T