• This is the same idea as a strawberry ripple ice cream with some limoncello to give things an extra kick. Remember to take your semifreddo out of the freezer half an hour before you serve it.

    TO DRINK (F&HE): The sweet pineapple, pear and tropical aromas, and backbone of almonds, herbs and grapefruit in Paul Cluver Weisser Riesling Noble Late Harvest is a perfect match

    Strawberry and limoncello semifreddo

    Serves: 8
    Cooking Time: 20 mins plus extra for freezing


    • 100g castor sugar
    • 400g strawberries, hulled and chopped
    • limoncello, to taste
    • 4 eggs, separated
    • 600ml double cream
    • 100g slivered almonds, lightly toasted, optional



    Place a large earthenware or ceramic dish in the freezer. Put half the castor sugar in a pot with just enough water to dissolve. Place on the heat and bring to the boil. Add the strawberries, then take the pan off the heat and give them a good mash with a fork. Add a splash of limoncello, cover with a lid and leave to cool.


    In a bowl, beat the egg yolks with the rest of the sugar until creamy and pale. Whip the cream in another bowl until you get soft peaks. In a third bowl, whip the egg whites with a clean whisk until it forms stiff peaks. Add a drop of limoncello to the egg yolk mixture, mix in the whipped cream and then the egg whites. Spoon the mixture into the chilled container, then lightly stir in the cooked strawberry mixture so that it just ripples, and place in the freezer.


    Take the semifreddo out of the freezer half an hour or so before you want to serve it to let it soften slightly. Scatter with toasted almonds, if using, and dig in!