Cook: Freeze 5+ hours

Serves: 8

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.

Ingredients

Name: Delicious Eton Mess Summer Ice-cream
Prep time: 15 min
Yield: 8
Ingredients: 225g raspberries 1 tbsp icing sugar 50g meringues, about 4 pre-bought meringue nests 50g white chocolate 500ml double cream 1 x 397ml can sweetened condensed milk, chilled 1 tsp vanilla extract