Strawberry semifreddo

I remember the first time I made semifreddo, so unknown to me. It was around 2009, and then that's it – I stopped. I don't know why, but unnecessarily. So, when I got 10 kilograms of jam berries, I knew I would not boil them into endless jars of jam, and semifreddo time came again. A very simple and straightforward recipe to make with such great taste. And as they say in Italian - it is a dessert to be eaten half melted, and you should as it tastes the best just then. 

300 g strawberries
50 g golden sugar
1 tbsp lemon juice
4 eggs
120 g golden sugar
600 ml sweet cream
pinch of sea salt
1 vanilla pod, seeds

Place the first three ingredients in a pot and boil for seven minutes. Then let it cool and mash with a potato masher or fork. 

Place eggs and sugar in a heatproof bowl over a saucepan of simmering water. Using hand-held beaters, beat continuously until the mixture is thick and pale and has tripled in volume (around 7-9 minutes). Take off the heat and let it cool to room temperature. 

When the eggs have cooled and the strawberries are cool too, whisk the cream to stiff peaks, adding vanilla and salt. 

Layer a bread or cake pan with plastic wrap (overhanging). 

Fold the cream in the eggs. Add strawberries and fold in again. Pour in a tin, fold over the plastic wrap, and put in the freezer for at least 8h. Take out of the freezer for about 10-15 minutes before serving. Serve just like that or with crumbled cookies.