Strawberry and lemon semifreddo

Serves 8

adjust servings:

x1 x2 x3

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Line a 450g loaf tin with cling film, leaving a 5-6cm overhang on the longer sides.
In a blender, whizz together the strawberries and sugar, scraping down sides as needed. Strain the purée through a fine-mesh sieve, pressing through with a wooden spoon. Discard the solids.
In a large bowl, whip the cream until soft peaks form. With a rubber spatula, fold in the lemon curd.
Spoon half of the cream mixture into the loaf tin and smooth into an even layer.
Dip the ladyfingers into the strawberry purée, then arrange in a single layer in the tin, parallel to the longer sides. Pour the remaining purée evenly over the ladyfingers.
Top with the remaining cream mixture and smooth the top with a spatula or palette knife.
Pull over the overhanging cling film to cover the top. Freeze for at least eight hours.
To serve, allow to sit at room temperature for 3-4 minutes, then use the cling film to loosen slightly. Invert onto a serving plate, peel away the cling film and slice.

Per Serving: 567kcals, 41.6g fat (22.8g saturated), 53.1g carbs (30.8g sugars), 7.3g protein, 2.1g fibre, 0.216g sodium

Top Tip: For a fancy finish, make double the amount of purée and set the extra aside to serve over the top with fresh strawberries
and mint.

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