by Angela Hartnett from A Taste of Home: 200 Quick and Easy Recipes (Ebury)
This is my version of this classic semi-frozen dessert and can be made up to a week ahead. Just make sure you take it out of the freezer and let it defrost slightly before serving so it slices more easily. Be sure to use a good flavoursome honey – it makes all the difference.
3 large eggs, separated (or 4 medium)
120g caster sugar
40g acacia honey (or Nigel says use whichever is your favourite)
375ml double cream
Using an electric whisk, beat the egg yolks with half the sugar and the honey until airy, creamy and pale in colour. Set aside while you make the meringue.
To make the meringue, put the egg whites and the rest of the sugar in a stainless steel bowl set over a pan of simmering water. Whisk slowly until warm to the touch. Take the bowl off the heat and continue to whisk until the meringue forms and the mixture has cooled.
Put the mascarpone into a separate bowl and add 75ml of the cream. Stir together well then add this to the egg yolk, honey and sugar mix prepared earlier. Mix carefully so as to keep everything as light and fluffy as possible. Add the meringue and fold it in gently.
Whip the remaining cream to soft peaks and stir into the mixture. Freeze in one large bowl lined with cling film or smaller individual ones overnight. Remove from the freezer 15 minutes before serving, then turn the semifreddo out and slice or serve in scoops.