• You will need a lined baking tray ( for the meringue) and a deep baking tray ( approx 15x15 cm or 8x 8 in) and circle cutter or muffin tin for the ice cream. oven 100 C / 210 F
• Mix the jelly crystals and sugar in a bowl and set aside. I used low sugar strawberry crystals. The two packets together weighed 56 gm.
• Using a clean bowl, on a stand mixer, beat the egg whites till soft peak or till they are white and fluffy and soft. Gradually add the sugar mixture a bit at a time letting the sugar dissolve between each addition until the mixture is glossy and firm like pink shaving foam.
• Prepare a baking tray with parchment paper. Spoon into a piping bag and pipe into individual circles keeping even and flat. I draw a circle onto the paper so that I make a perfect circle.
• Bake at 110 degrees for about 1 hour. (check by touching, they should be firm) Turn off the oven and leave till cool.

Vanilla Semifreddo.

• Beat the cream to soft peak put into a medium sized bowl and refrigerate till later
• Clean the bowl and add the eggs. Beat till the eggs are tripled in volume and are light and fluffy
• While beating the eggs, put the sugar split vanilla pod and the water into a small pot and melt. Let the mixture come to the boil without reducing. Remove the vanilla
• Gradually add the syrup in a slow stream to the eggs while beating. Once all the syrup is added keep beating till the eggs are cool. The mixture will be glossy and light. (Adding the hot syrup cooks the eggs. Keep beating while the boiling syrup is added).
• Next the eggs mixture needs to be added to the cream. Fold the cream 1/2 at a time gradually into the egg mixture.
• Pour onto the flat brownie tray (5-6cm/ 2 inches) deep, flattening with a spatular. Freeze overnight or till firm (you could also use a lined muffin tin or a loaf tin if you prefer)
• Tip the ice cream onto a bench on a piece of parchment and cut out rounds with a round cutter and refreeze as you go or release from the muffin tin (sit the base on a warm cloth and run a hot knife around the diameter before turning out. You can make the rounds ahead of time wrap and refreeze till you need them.
• Serve sandwiched with the meringue. Drizzle with chocolate sauce & strawberries