(About 7 wafers or 2 litres of semifreddo)

  • 800 g strawberries
  • 30 ml sugar
  • 3 eggs
  • 2 egg yolks
  • 5 ml vanilla essence
  • 220 g (260 ml) caster sugar
  • 500 ml cream
  • 14 wafer cookies

Finely chop strawberries and sugar in food processor. Keep to one side. Put eggs, egg yolks, essence and sugar in a bowl that fits over a pot of just-boiled water. Beat (preferably with an electric beater) in the bowl over hot water until thick and light coloured. Take bowl off pot and let cool a little. Whip the cream and fold it into egg mixture. Fold in strawberry mixture. Pour into a large bowl, about 7 cm deep, that can go in your freezer. Freeze overnight. Cut long strips of semifreddo and cut pieces that are as big as the wafer cookies. Put a wafer on either side of semifreddo. Trim the sides neatly. Wrap each wafer in cling wrap and freeze until you want to serve them.