The Collective's Strawberry and Mascarpone Yoghurt Semifreddo is a perfect show-stopper of a dish that would look wonderful at any dinner party!
You will need:
4 egg whites
¼ tsp cream of tartar
Pinch of salt
40g caster sugar
450g The Collective Strawberry ‘n’ Mascarpone yoghurt
Approx. 20g freeze dried strawberries, chopped finely
6-8 mini meringues (shop bought) + more for serving
Fresh strawberries, to serve
2 large handfuls pistachio nuts, roughly chopped, to serve
What to do:
Line a loaf tin with greaseproof paper.
Whisk the egg whites, cream of tartar, salt and sugar with an electric whisk for about 5 minutes until thick, glossy and holding its shape.
Put the yoghurt into a large mixing bowl. Spoon a few heaped tablespoons of the meringue mix into the yoghurt and, using a spatula, gently fold it in to loosen the yoghurt. Continue to do this with the rest of the meringue mix, folding everything gently until they are combined and it is the texture of a mousse.
Spoon enough of the yoghurt meringue mix to cover the bottom of the loaf tin. Sprinkle some of the freeze dried strawberries on top and crumble over some mini meringues. Continue layering in this way until you have used up all your ingredients (reserving a tablespoon of freeze dried strawberries to serve). Smooth the top with a spatula and cover tightly with cling film.
Freeze for around 6 hours, or until firm, or leave overnight.
Transfer the semifreddo from the freezer to the fridge about 20 minutes before serving to soften. Turn the semifreddo out of the tin and onto a serving platter. Decorate with fresh strawberries and crumble over some more of the mini meringues, freeze dried strawberries and pistachios on top. Use a sharp knife to cut slices to serve. Do not refreeze after thawing.
The Collective’s Limited Edition Strawberry and Mascarpone yoghurt is available nationwide from Waitrose, Ocado, Tesco, Asda, Sainsbury’s, Booths, Nisa and Whole Foods.
Recipe and photo credit – Olivia Williamson