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Side view of eton mess semifreddo

Eton Mess Semifreddo

Frozen dessert of whipped cream, strawberries and broken meringue.
4.91 from 11 votes
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Course: Dessert
Cuisine: British/Italian
Keyword: eton mess, semifreddo recipe
Prep Time: 15 minutes
Cook Time: 1 minute
Time in the freezer: 12 hours
Servings: 10
Calories: 307kcal


  • 500ml/2 cups whipping cream/double cream
  • 397g/14 oz sweetened condensed milk
  • 2 tsp vanilla
  • 150g/5 oz fresh strawberries
  • 4 meringue nest ready made, broken into small pieces
  • Strawberry coulis optional


  • In a large bowl combine whipping cream and sweetened condensed milk with good quality vanilla. Whip until soft peaks form, don't over-beat, we are not looking for a whipped cream here. (If you are in the US, whip the heavy cream first, then combine with the sweetened condensed milk.)
  • Chop strawberries finely or quickly pulse them in the food processor, drain the juice. Crumble store bought meringue with your hands or use a rolling pin. Gently fold strawberries into the cream mixture, then add broken meringue.
  • Line a loaf pan with a cling film or aluminium foil with the ends over-hanging for easy un-moulding and fill it with the cream mixture. Bring the cling film ends over to cover the top of the semifreddo, then wrap the whole pan in double layer of aluminium foil.
  • Freeze over night. For easy un-moulding, let your semifreddo sit on your countertop for a few minutes, then put your serving dish on top of the loaf pan and quickly turn it over, peel the cling film off and top with additional strawberries.
  • You may drizzle it with some strawberry coulis, jam or sauce for extra drama.


Calories: 307kcal | Carbohydrates: 24g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 70mg | Potassium: 208mg | Fiber: 1g | Sugar: 22g | Vitamin A: 843IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 1mg