Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Eton mess semifreddo recipe

85 ratings

This frozen version of a classic British Eton mess is the perfect pud to feed a crowd on a sunny day. This easy no-churn ice cream recipe is studded with sweet strawberries, white chocolate and crispy crushed meringues for an indulgent summer dessert. See method

Serves 12
35 mins plus at least 8 hrs freezing
422 calories / serving
Freezable
Vegetarian

Ingredients

200g white chocolate, broken into squares
800g strawberries, hulled, 400g chopped, 400g halved
300ml double cream alternative
397g tin condensed milk
1 tsp vanilla bean paste or extract
150g Greek-style yogurt
4 meringue nests (about 60g), crushed
200ml Tesco Finest apple and elderflower cordial

Each serving contains

Energy
1765kj
422kcal 21%
Fat
22g 31%
Saturates
13g 67%
Sugars
53g 58%
Salt
0.2g 4%

of the reference intake
Carbohydrate 52.9g Protein 5.9g Fibre 2.6g

Method

Line a 26cm cake ring with clingfilm, allowing a 5cm overhang. Put half the white chocolate in a small saucepan and melt gently over a low heat, stirring constantly. Remove from the heat and allow to cool slightly but not set. Chop the remaining chocolate into small chunks; set aside.
Place the chopped strawberries in a bowl and mash slightly with a fork. Put the cream, condensed milk and vanilla in a large bowl and, using an electric whisk, beat for 4-5 mins until soft peaks form. Be careful not to overbeat. Stir through the cooled melted chocolate and the yogurt. Using a large spoon, fold in the chopped white chocolate, mashed strawberries and meringue. Pour into the lined cake ring.
Bring the overhanging clingfilm over the mixture to cover the semifreddo, then freeze for 8 hrs, or overnight.
About 30 mins before serving, reserve 5 large strawberry halves and toss the remaining fruit with 100ml elderflower cordial; set aside for 30 mins. Blitz the reserved strawberry halves and remaining cordial to make a drizzle.
Turn the semifreddo out onto a board; peel away the clingfilm. Top with the elderflower strawberry halves and the drizzle. Serve in slices.

See more Dessert recipes