Strawberry, mascarpone and rosewater semifreddo

Line a 10cm x 24cm terrine mould with greaseproof paper. In a small pot over low heat, cook the strawberries with 2 tbsp of sugar and water for about 5 minutes, or until berries have softened. Pour into a bowl and allow to cool.

Using an electric beater, whisk the eggs with the remaining sugar and Cointreau in a bowl sitting over a wide pot of barely simmering water, for 8-10 mins. The mixture should double in size and become very thick and foamy.

Remove from heat and continue to whisk for a couple of minutes to cool the mixture.

In a separate bowl, whisk the cream until thick, add the mascarpone and rosewater and whisk until combined.

Gently fold the cream mixture into the whipped eggs then add the strawberries. Fold until combined then pour into mould and freeze for 8 hours or overnight.

To serve, place the semifreddo in the fridge for 30 mins to soften a little. Remove from mould and cut into slices.