Limoncello semifreddo with strawberries

Method

1. Separate the eggs into 2 large mixing bowls. Add the sugar to the egg yolks and beat for a few minutes with an electric hand whisk until pale and thick.
2. In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
3. Fold the cream into the egg yolks, then fold in 150ml limoncello. Carefully fold in the egg whites. Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film and put in the freezer until needed – at least 7-8 hours.
4. About 20 minutes before serving, put the strawberries into a bowl. Add the lemon zest, lemon juice, the icing sugar and the extra 4 tablespoons limoncello. Gently stir together, cover and chill for 20 minutes.
5. To serve, scoop large spoonfuls of the semifreddo onto dessert plates and spoon some of the strawberries alongside. Serve immediately as semifreddo melts faster than normal ice cream.