Strawberry swirl semifreddo. Photo / Donna Hay Magazine

Serves 6-8

• 3 eggs
• 2 egg yolks, extra
• 1 tsp vanilla extract
• 1 cup caster sugar
• 2 cups pouring cream
• Redcurrants or other berries, to serve

Strawberry puree
• 750g strawberries, hulled
• 2 Tbsp icing sugar

1. To make the strawberry puree, place the strawberries and sugar in a food processor and process until smooth. Set aside.

2. Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and, using an electric mixer, beat for 6-8 minutes or until thick and pale. Remove from heat and beat for a further 6-8 minutes or until cool.

3. Whisk the cream until stiff peaks form. Gently fold cream through the egg mixture until well combined. Pour into a 2-litre capacity metal tin. Spoon over the strawberry puree and, using a spatula, gently fold it through the cream mixture for a swirled effect. Freeze for 6 hours or overnight.

Top with redcurrants or other summer berries to serve.

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