PRE 
SERVES 
- Wash 150g of the raspberries and blitz them with the icing sugar until liquid. Press through a sieve to remove the seeds.
- In a large mixing bowl, beat the cream on medium-high speed until it has soft peaks when the whisk is lifted and is the texture of Greek yoghurt. Be careful not to overbeat.
- Add the condensed milk and vanilla and beat until it returns to the thick consistency.
- Melt the white chocolate and crumble the meringues roughly into rubble. Stir the meringue pieces into the white chocolate until they are coated. Combine the meringue with the cream mixture.
- Line a loaf tin with cling film – I use a couple of large pieces so you have overhang both sides. This will help you lift out the frozen dessert.
- Spoon a third of the cream/meringue mixture into the tin. Spoon over some of the raspberry coulis and use a knife to swirl it into the cream. Don’t stir too much of you will turn the whole thing pink – some may prefer it this way! Dot a few whole raspberries on top then top with another third of creamy mixture and more puree and raspberries. Repeat with the remaining ingredients, reserving a little coulis for garnish.
- Freeze on a flat surface in your freezer for at least 5 hours or overnight.
- To serve, use the cling film to pull the semifreddo out of the tin and turn out onto a plate.
- Serve slices topped with the remaining fresh raspberries.
