No-churn semifreddo is always a popular dessert, as well as being easy on the cook. I like to cook the strawberries first otherwise they tend to freeze rock hard when added raw.
500 grams strawberries, hulled and roughly chopped (about 2 containers)
½ cup caster sugar
1 tablespoon balsamic glaze or top-quality balsamic vinegar
¼ teaspoon ground black pepper
200 grams mascarpone
200 grams crème fraiche
4 large eggs, size 7
⅔ cup caster sugar, divided
1 tablespoon grated fresh ginger
5 gingernut biscuits, roughly crushed
Lightly grease a shallow 33cm x 23cm tin and line fully with a double layer of plastic wrap, leaving an overhang down each side
Put the strawberries, sugar, balsamic glaze or vinegar and the pepper in a medium saucepan.
Slowly bring to the boil, stirring to dissolve the sugar. Reduce the heat and simmer for 20 minutes, stirring occasionally until reduced and jammy.
Mash the fruit with a fork until pulpy then cool completely. Don’t chill before adding to the semifreddo.
Gently combine the mascarpone and crème fraiche in a large bowl and set aside. Don’t overmix or it will curdle.
Separate the eggs and place the yolks and whites in separate large bowls.
Whisk the yolks with ⅓ cup of the caster sugar and the ginger until very thick and pale.
Beat the egg whites with the remaining ⅓ cup caster sugar until thick.
Using a large metal spoon, fold the yolk mixture into the mascarpone cream then fold in the egg whites along with the biscuits.
Pour the mixture into the tin and dollop over the strawberry mixture. Use the tip of a skewer to marble through. Cover well and freeze until firm, at least 12 hours.