|prep 20 mins, plus 6 hrs freezing|
|20cm (8in) loose-bottomed springform tin|
|freeze for up to 3 months|
225g (8oz) strawberries, hulled, plus extra whole strawberries and redcurrants to decorate
250ml (8fl oz) double cream
50g (1 ¾ oz) icing sugar
115g (4oz) ready-made meringues, coarsely crushed
3 tbsp raspberry-flavoured liqueur
For the coulis
225g (8oz) strawberries, hulled
30-50g (1-1 ¾ oz) icing sugar
1-2 tsp lemon juice, brandy, grappa, or balsamic vinegar
You can make this dessert the day before.
1 - Lightly brush the tin with vegetable oil, line the base with greaseproof paper, and set aside.
2 - Purée the strawberries in a blender or food processor. Whip the cream with the icing sugar just until it holds its shape. Fold the strawberry purée and cream together, then fold in the crushed meringues and liqueur. Turn the mixture into the tin, smooth the surface, cover with cling film, and freeze for at least 6 hours or overnight if possible.
3 - Meanwhile, make the strawberry coulis. Purée the strawberries in a blender or food processor, then press them through a fine sieve to remove the seeds. Stir 25g (scant 1oz) icing sugar into the purée and taste for sweetness, adding more sugar if necessary. Flavour the coulis with the lemon juice.
4 - Just before serving, remove the semifreddo from the tin, peel away the lining paper, and using a warmed knife, cut into slices. Arrange the slices on individual plates, spoon the coulis around the base, and decorate with whole strawberries and redcurrants.
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