Roasted strawberry & basil semifreddo

Preheat the oven to 190˚C, gas mark 5. Toss the strawberries with 50g caster sugar and the lemon juice. Arrange snugly in a roasting tin and roast for 25-30 minutes, until the strawberries are lightly coloured. Let them cool a little, then scrape into a mixing bowl and leave to cool completely.

When the strawberries are cool, line a 900g loaf tin with cling film (with some overhang). Put the cream, egg yolks and egg whites in 3 separate mixing bowls. Use electric beaters to beat the cream until peaks form. Add the remaining 75g sugar to the egg yolks and whisk until pale and creamy. Clean the beaters, then add a pinch of salt to the egg whites and whisk until soft peaks form. Using a large metal spoon, fold the cream into the egg yolks until smooth, then spoon the egg whites into the mixture and gently fold in.

Finely chop 2⁄3 of the basil and fold into the mixture. Spoon ½ the mixture into the loaf tin and scatter over 1/2 the roasted strawberries. Repeat with the remaining mixture and strawberries. Cover with the overhanging cling film and put the tin in the freezer for at least 6 hours, until frozen solid. When ready to serve, leave the semifreddo at room temperature for 15 minutes to soften slightly before serving, then turn out. Decorate with the extra strawberries and remaining basil leaves; serve in slices.