Strawberry and Cream Semifreddo

300ml of double cream

300g of creme fraiche

50 g of soft brown sugar

1 punnet of fresh strawberries, sliced

1 medium size loaf tin.

I use brown sugar here because I like the faint butterscotch flavour it adds to this dish.

1. Whip the cream and the sugar until thick.
2. Gently fold in the crème fraiche.
3. Line a medium loaf tin with a large piece of cling film (you want enough to fold back over the mixture).
4. Create a layer of sliced strawberries, followed by a thin layer of semifreddo mixture.
5. Repeat three times, finishing with a layer of strawberries.
6. Cover with the cling film, and freeze.
7. Take out of the freezer about 20 minutes before serving to allow to soften slightly. Slice and serve