Ingredients

Makes: about 10 portions

400g (14oz) fresh mixed berries, such as raspberries and strawberries, plus extra to decorate
250g (9oz) icing sugar
grated zest and juice of 2 lemons
8 large egg whites
1 litre (13⁄4 pints) double cream
100g (31⁄2oz) meringue nests, crumbled

Method

Line a 900g (2lb) loaf tin with clingfilm and set aside.
Put the berries, 100g (31⁄2oz) of the icing sugar and the lemon juice into a pan and heat gently for about 5 minutes until the berries have softened and the liquid is syrupy.
Using a slotted spoon, remove half the berries and reserve, then blitz the remainder with a hand blender or in a blender until smooth.
Push the berry purée through a fine sieve into a bowl, discarding any pips. Leave the purée and reserved berries to cool.
Whisk the egg whites in a large bowl with an electric hand mixer until stiff peaks form. Add the remaining icing sugar and beat again until the mixture is smooth, thick and glossy.
In a separate bowl, whip the cream until it holds its shape, being careful not to overwhip.
Using a large metal spoon, gently fold the whisked egg whites and lemon zest into the cream, then fold in the crumbled meringue.
Fold through the cooled berry purée and reserved whole berries.
Transfer the mixture to the prepared loaf tin. Freeze the dessert for at least 8 hours before serving.
To serve, turn out the semifreddo and cut into slices. Decorate with extra berries.

Credit: ByRuby