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Strawberries & Cream Eton Mess Semi Freddo Slice

15 mins (plus freezing time)
25 mins
20 serves (107g per serve)
STRAWBERRIES & CREAM ETON MESS SEMI FREDDO SLICE
STRAWBERRIES & CREAM ETON MESS SEMI FREDDO SLICE
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STRAWBERRIES & CREAM ETON MESS SEMI FREDDO SLICE
STRAWBERRIES & CREAM ETON MESS SEMI FREDDO SLICE

Ingredients

  • 1 cup (150g) plain flour
  • ½ cup (110g) brown sugar
  • ½ cup (40g) desiccated coconut
  • 125g butter, melted
  • 2 cups (300g) frozen strawberries
  • 395g HIGHLANDER Sweetened Condensed Milk
  • 1 cup (250mL) thickened cream, plus 1 cup (250mL), extra
  • 1 tsp vanilla bean paste
  • 290g NESTLE White Choc MELTS
  • ¼ cup (60mL) thickened cream
  • 1tbsp caster sugar
  • 125g punnet strawberries, halved
  • 25g store bought mini meringues
  1. 1 Preheat oven 180°C/160°C fan forced. Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
  2. 2 In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool.
  3. 3 In a small saucepan, add frozen strawberries and ¾ cup (190mL) of water, bring to the boil; cook 3 minutes or until heated through and softened; using a stick blender, blend until smooth, pour mixture through strainer and refrigerate until cool; discard seeds and solids.
  4. 4 In a large bowl combine HIGHLANDER Sweetened Condensed Milk, cream and vanilla; beat using an electric mixer until thickened; stir through cooled strawberry puree. Pour over cooled base and freeze for 6 hours or until frozen.
  5. 5 In large microwavable bowl add NESTLE White Choc MELTS and ¼ cup (60mL) cream, microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth; pour over the top of the frozen semifreddo.
  6. 6 In a clean bowl beat extra cream and sugar until thickened. Place cream mixture into a piping bag fitted with a large round nozzle. Just before serving; remove slice from pan onto a serving dish, top slice with thickened cream, strawberries and meringues.
  7. Tip: Make this dessert a day ahead.

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